Composition with antibacterial function, preparation method and application in fresh keeping of hot fresh meat

Abstract

The invention relates to the technical field of food fresh keeping, and particularly discloses a composition with an antibacterial function, a preparation method and application in fresh keeping of hot fresh meat, the preparation method comprises the following steps: (S01) taking lactobacillus plantarum, lactobacillus reuteri and fructo-oligosaccharide, mixing, stirring, setting constant temperature, and adjusting humidity to obtain an antibacterial matrix; (S02) mixing sodium alginate with the bacteriostatic substrate, stirring, and adjusting the pH value to obtain a bacteriostatic structure substrate; (S03) adding a grape seed extract, adjusting the stirring speed and duration, measuring the concentration data of each component, and testing the solubility to obtain a functional antibacterial component; and (S04) adopting principal component analysis, gradually adjusting the proportion of each component, judging the influence of different proportions on bacterial colony inhibition by monitoring and analyzing the number of bacterial colonies and the inhibition rate, and obtaining an optimal proportion combination according to experimental data to obtain a preparation scheme of the composition with the antibacterial function. The invention has the characteristics of being beneficial to maintaining the health and balance of intestinal microecology, good in safety and better in stability.

Description

Technical Field

[0001] The invention relates to the technical field of food preservation, and in particular to a composition with antibacterial function, a preparation method and application in hot fresh meat preservation. Background Art

[0002] With the improvement of living standards, health and environmental issues are increasingly attracting people's attention. People's consumption trends are also increasingly inclined towards healthy and natural products. In the field of food, consumers have higher and higher requirements for the freshness of food and the health and safety of additives. Food preservation focuses on extending the shelf life of food by inhibiting the growth of microorganisms and slowing down oxidation reactions. The goal is to ensure the quality and safety of food during storage and transportation through effective preservation measures, and ensure that it still has high edible quality and safety at the consumer end. The preparation method of a composition with antibacterial function mainly aims to produce chemical or biological agents that can inhibit the growth of bacteria and other microorganisms through a specific combination of ingredients and processing technology, extend the storage period of food, reduce the risk of corruption and deterioration during storage, and ensure that the food remains fresh and safe for a long time. Traditional food preservatives are mostly obtained by chemical synthesis. Long-term consumption of foods containing traditional preservatives is not conducive to maintaining the health and balance of intestinal microecology, and is not healthy for the human body.

[0003] The patent document with publication number "CN114097980A" discloses a food preservative and a processing method thereof; the method comprises the following steps:

[0004] Step 1: putting the shells of shrimps and crabs into a concentrated alkaline solution and precipitating deacetylated chitosan at high temperature; Step 2: removing the ineffective solution and impurities and leaving the deacetylated chitosan; Step 3: drying the precipitated deacetylated chitosan and grinding it into powder; Step 4: mixing other raw materials together to obtain a mixture; Step 5: stirring and mixing the powdered deacetylated chitosan with the mixture to obtain a food preservative; the food preservative is composed of the following raw materials in parts by mass: 6 to 9 parts of chitosan powder; 0.5 to 1 part of protamine; 3 to 5 parts of propolis; 1 to 2 parts of emulsifier; 1 to 2 parts of fragrance; 2 to 5 parts of tea polyphenols; 1 to 3 parts of essential oil; 3 to 5 parts of deionized water; the preservative in this scheme is not conducive to maintaining the health and balance of intestinal microecology and is not healthy for the human body.

[0005] Therefore, existing food preservatives are not conducive to maintaining the health and balance of intestinal microecology, are insufficiently safe and have poor stability. Summary of the invention

[0006] In order to solve the above technical problems existing in existing food preservatives, the present invention provides a composition with antibacterial function, a preparation method and application in the preservation of hot fresh meat, which is beneficial to maintaining the health and balance of intestinal microecology, has good safety and better stability.

[0007] The first technical solution of the present invention: a composition with antibacterial function comprises the following components by weight:

[0008] 20 to 30 parts of Lactobacillus plantarum, 15 to 30 parts of Lactobacillus reuteri, 25 to 50 parts of fructooligosaccharides, 25 to 40 parts of sodium alginate, and 15 to 25 parts of grape seed extract.The plant lactobacillus component of the present invention can produce a variety of antibacterial substances, such as organic acids, bacteriocins, hydrogen peroxide, etc. during the metabolic process. These substances can effectively inhibit the growth of various pathogenic bacteria and undesirable microorganisms. After being added, they can effectively improve the antiseptic performance of the composition and extend the shelf life of food; the plant lactobacillus component can produce lactic acid and other beneficial metabolites, regulate the acid-base balance of the intestine, maintain the normal balance of intestinal flora, inhibit the adhesion of Escherichia coli and Salmonella to Caco-2 cells, inhibit the growth of pathogenic microorganisms, thereby preventing their colonization in the intestine, reducing the invasion of pathogenic bacteria on the intestine, enhancing the barrier function of the intestinal mucosa, and helping to maintain the health and balance of the intestinal microecology; Lactobacillus reuteri The addition of the components enables the composition to have better antiseptic properties. Lactobacillus reuteri, as a natural biological antibacterial agent, can produce reuterin, which is a broad-spectrum antibacterial substance that can inhibit the growth of various harmful bacteria such as Salmonella, Clostridium and Staphylococcus. After being added, the composition can better extend the shelf life of the product and ensure food safety and quality. The oligofructose added in the present invention, as a prebiotic, can selectively promote the growth of beneficial bacteria in the intestine (such as bifidobacteria and lactobacilli), and at the same time can reduce and inhibit the production of intestinal putrefactive substances and inhibit the growth of harmful bacteria. The regulatory effect helps to maintain the balance of intestinal microecology and reduce the production of putrefactive substances, thereby indirectly playing an antiseptic role. , helping to reduce the number of harmful microorganisms in food and extend the shelf life of food; the added sodium alginate component, as a natural polysaccharide, has a strong and rapid bactericidal effect on the growth and reproduction of various bacteria and fungi. After being added, it can inhibit the growth of microorganisms to a certain extent, thereby extending the shelf life of food; the sodium alginate component can also slow down the digestion and absorption of human fat, sugar and bile salts, and has the effect of reducing blood cell cholesterol, blood triglycerides and blood sugar levels, thereby improving the health function of the composition; the added grape seed extract has good antioxidant function, which can effectively offset the damage of free radicals, slow down the oxidation of fatty acids and other sensitive components in food, and inhibit oxidation reactions to improve the composition and extend the shelf life of the product. The invention discloses a novel method for preserving hot fresh meat, which has the advantages of good compatibility with other materials and good antibacterial properties. The invention discloses a ...

[0009] Preferably, the composition having antibacterial function comprises the following components by weight:

[0010] 23 to 28 parts of Lactobacillus plantarum, 20 to 25 parts of Lactobacillus reuteri, 30 to 45 parts of fructooligosaccharides, 30 to 35 parts of sodium alginate, and 18 to 22 parts of grape seed extract.

[0011] Preferably, the composition having antibacterial function comprises the following components by weight:

[0012] 25 parts of Lactobacillus plantarum, 22 parts of Lactobacillus reuteri, 35-40 parts of oligofructose, 33 parts of sodium alginate and 20 parts of grape seed extract.

[0013] The second technical solution of the present invention: a method for preparing a composition having an antibacterial function, comprising the following steps:

[0014] (S01) taking appropriate amounts of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose and mixing them, controlling the strains to be evenly distributed in the matrix by stirring, setting a constant temperature and adjusting humidity adsorption, prompting oligofructose to fully contact with the strains, and continuously monitoring the stirring state and mixing effect to obtain an antibacterial matrix;

[0015] (S02) taking an appropriate amount of sodium alginate and mixing it with the antibacterial matrix in step (S01), controlling the uniform distribution of sodium alginate in the matrix by a preset stirring rate, monitoring the pH value and adjusting the pH value according to the detection data, measuring the moisture content and regulating the water absorption according to the measurement results, and obtaining an antibacterial structural matrix;

[0016] (S03) adding grape seed extract based on the antibacterial structural matrix in step (S02), adjusting the stirring rate and duration during mixing, adjusting the proportion of the added grape seed extract by measuring the concentration data of each component, and then performing a solubility test to ensure that the grape seed extract is evenly dispersed and has no precipitate, thereby obtaining a functional antibacterial component;

[0017] (S04) Based on the functional antibacterial components in step (S03), principal component analysis is used to gradually adjust the proportion of each component, and the influence of different proportions on colony inhibition is judged by monitoring and analyzing the number of colonies and the inhibition rate. The optimal ratio combination is obtained according to the experimental data, and the stability under various conditions is further verified to obtain a composition preparation scheme with antibacterial function. The present invention uniformly mixes Lactobacillus plantarum and Lactobacillus reuteri with oligofructose under temperature and humidity control, so that the distribution of the bacteria in the peptone matrix is ​​uniform and stable, avoiding the phenomenon of uneven sedimentation of the bacteria; in the process of mixing the antibacterial matrix with sodium alginate, the pH is controlled to ensure the stability and persistence of the antibacterial components in the matrix, while reducing the interference of environmental factors; the addition of the grape seed extract of the present invention is subjected to concentration adjustment and solubility testing to ensure the uniformity and stability of the component dispersion, improve the antibacterial ability and avoid local failure; through principal component analysis, the experimental data is used to accurately adjust the optimal ratio of the antibacterial components, so that the antibacterial composition has excellent Stability and antibacterial effect ensure the uniformity and long-term effect of preservation; the invention has good strain distribution, antibacterial component stability and component ratio optimization in the preparation process, strictly controls the mixing uniformity and distribution stability, the strains will not precipitate or locally aggregate in the matrix, and the uniformity of the antibacterial effect is guaranteed. The food preservation effect after use fluctuates less in different batches, and precise adjustment is achieved in pH and moisture control to adapt to the antibacterial needs in different environments. The food preservation period in different storage environments is stable, the ratio of antibacterial components is reasonably optimized, and the antibacterial effect has little difference in different application environments, ensuring the actual preservation effect and safety of the food.

[0018] Preferably, the process of generating the antibacterial matrix in step (S01) comprises the following steps:

[0019] (S01-1) taking appropriate amounts of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose, stirring to adjust the time and uniformity, monitoring the mixing state, and obtaining a preliminary mixed matrix;

[0020] (S01-2) Based on the preliminary mixed matrix in step (S01-1), a constant temperature environment is set to maintain bacterial activity, and a humidity adjustment system controls environmental humidity and water content to obtain an active antibacterial culture matrix;

[0021] (S01-3) Based on the active antibacterial culture matrix in step (S01-2), the bacterial distribution is detected, the stirring speed is adjusted, the uniformity index is monitored, and the antibacterial matrix is ​​obtained.

[0022] Preferably, the process of generating the antibacterial structural matrix in step (S02) comprises the following steps:

[0023] (S02-1) Based on the antibacterial matrix, sodium alginate is added, the stirring rate and time are adjusted to ensure uniform distribution, the dispersion degree is controlled, and the antibacterial preliminary matrix is ​​obtained;

[0024] (S02-2) Based on the antibacterial preliminary matrix in step (S02-1), the pH value is measured and adjusted, and the acid-base balance is maintained by an acidity regulating device to obtain an acid-base regulating matrix;

[0025] (S02-3) Based on the acid-base control matrix in step (S02-2), the moisture content is measured, the water absorption control parameters are adjusted and the moisture balance is maintained to obtain an antibacterial structural matrix.

[0026] Preferably, the process of generating the functional antibacterial component in step (S03) comprises the following steps:

[0027] (S03-1) adding grape seed extract based on the antibacterial structural matrix, adjusting the stirring speed, observing the uniformity and avoiding agglomeration, and obtaining an initial antibacterial mixture;

[0028] (S03-2) based on the initial antibacterial mixture in step (S03-1), extending the stirring time, monitoring the concentration distribution of the components and adjusting the amount of the extract added to obtain a concentration-optimized mixture;

[0029] (S03-3) Based on the concentration optimization mixture in step (S03-2), a solubility test is performed, and the stirring speed is adjusted to avoid precipitation to obtain a functional antibacterial component.

[0030] Preferably, the process of generating a formulation scheme of a composition having an antibacterial function in step (S04) comprises the following steps:

[0031] (S04-1) Based on the functional antibacterial components, principal component analysis is used to gradually adjust the key components in proportion, the number of colonies is tested experimentally, the effect of different component ratios on the antibacterial effect is observed, the antibacterial data of each ratio is recorded, and the antibacterial test data is obtained;

[0032] (S04-2) Based on the antibacterial test data in step (S04-1), repeat the key component ratio adjustment experiment, continuously monitor the change of the antibacterial rate, determine the optimized ratio combination according to the recorded test data, mark the best antibacterial ratio, and obtain the antibacterial optimized component;

[0033] (S04-3) Based on the antibacterial optimization components in step (S04-2), a multi-condition experiment is carried out under set temperature and humidity, the antibacterial performance is continuously monitored and the antibacterial data under each condition is recorded, the data is analyzed to confirm the multi-environment adaptability of the composition, and a formulation scheme of the composition with antibacterial function is obtained.

[0034] Preferably, the principal component analysis in step (S04-1) is performed according to formula (1):

[0035]

[0036] Among them, Y is the antibacterial effect result, n is the total number of antibacterial components, and w i is the weight coefficient of component i, X i is the content of component i, α i is the secondary effect coefficient of component i, β is the environmental adjustment coefficient, Z i is the impact factor of the environment on component i.

[0037] The third technical solution of the present invention: a method for applying the composition with antibacterial function in preserving hot fresh meat, comprising the following steps:

[0038] (S05) Based on the antibacterial composition preparation scheme, the prepared composition is evenly applied to the surface of the hot fresh meat, the coating thickness and coverage area are adjusted during coating, and the adhesion state and water evaporation rate of the coating are monitored under constant temperature and humidity conditions to ensure uniform distribution and sufficient coverage, thereby obtaining an antibacterial performance sample;

[0039] (S06) Based on the antibacterial performance samples, the antibacterial effect is detected at different time points, the proportion of high-efficiency ingredients is recorded and screened, the applicability of the proportion in various environments is confirmed through application tests under different storage environments, and an antibacterial cycle comparison table is generated through comparative analysis of experimental data. The present invention is based on the formulation scheme of the antibacterial composition, uses a spraying device to uniformly coat the composition, controls the coating thickness and coverage area by spraying pressure, monitors uniformity by adjusting the nozzle movement speed, records the spray coverage rate in real time by an image monitoring system, and automatically re-sprays the uncovered area, and the system fine-tunes and compensates the spraying parameters to avoid exposed areas; sets the equipment path and the nozzle movement speed to expand the coating area, calculates the coverage path by a path planning algorithm, ensures that the coating uniformly covers the meat surface, monitors the adhesion of the coating by an adhesion detection system, observes the coating state change in real time, monitors the moisture retention of the coating at different time intervals, observes the uniformity of the coating by an image analysis system, records the coating moisture content change by a data acquisition module, determines the coating coverage stability by a data comparison and analysis program, and performs data recording and analysis based on the observation results; the present invention collects samples at specified time points, detects the number of colonies by a bacterial culture method, places the samples in a culture medium, calculates the change in the number of colonies at each time point by a colony counting method, records and organizes the colony data by a data recording module, and records the number of colonies at any time. The change data between the two periods are input into the data analysis system, the time series analysis method is used to establish the antibacterial data, and the time point antibacterial data is generated; the data screening algorithm is used to screen the time point with the best antibacterial effect, the antibacterial effect threshold is set, the component ratio with the highest antibacterial effect is screened, the time period corresponding to the peak of the antibacterial effect is marked in the data system, the correlation data between the component ratio and the antibacterial effect is recorded, and the data analysis module is used for trend analysis to determine the action cycle of the high-efficiency component ratio and generate high-efficiency component ratio data; the coating test is carried out in different storage environments, the samples are coated, the changes in the number of colonies are detected by bacterial culture, the colony change data under different environments are summarized by the data acquisition system, the trend of the antibacterial effect with the change of the environment is recorded through the experimental environment monitoring system, the change curve of the antibacterial cycle is generated by the data comparison analysis module, and the antibacterial cycle comparison table is generated; the non-preservative system that can fully support the concept of no traditional preservatives is used in hot fresh meat, which has no toxic side effects and helps maintain the health and balance of the intestinal microecology, thereby improving the safety of biological preparations, extending the shelf life of hot fresh meat, and effectively improving the storage quality of hot fresh meat.

[0040] Preferably, the process of generating the antibacterial performance sample in step (S05) comprises the following steps:

[0041] (S05-1) spraying the composition onto the surface of hot fresh meat, adjusting the spraying pressure and the nozzle movement speed to ensure uniform coverage, and obtaining a preliminary coating sample;

[0042] (S05-2) Based on the preliminary coated sample in step (S05-1), the coating area is expanded, and the coating is placed in a constant temperature and humidity environment to monitor the coating adhesion and water evaporation to obtain a sample with stable adhesion;

[0043] (S05-3) Based on the adhesion stability sample in step (S05-2), monitor the moisture retention and uniformity of the coating at different time intervals, record the data to ensure continuous coverage, and obtain the antibacterial performance sample.

[0044] Preferably, the process of generating the antibacterial period comparison table in step (S06) includes the following steps:

[0045] (S06-1) Based on the antibacterial performance samples, samples at designated time points are collected, colony changes are detected, and the number is recorded to generate antibacterial data at the time points;

[0046] (S06-2) Based on the antibacterial data at the time points in step (S06-1), the optimal antibacterial component ratio is screened, the time period with the highest antibacterial effect is marked, the relationship between the component and the effect is recorded, and the high-efficiency component ratio data is obtained;

[0047] (S06-3) Based on the high-efficiency component ratio data in step (S06-2), coating tests are performed under different storage environments to observe changes in the bacterial colonies and summarize the antibacterial effects, and generate an antibacterial cycle comparison table.

[0048] The present invention has the following beneficial effects:

[0049] (1) The plant lactobacillus component can produce a variety of antibacterial substances during the metabolic process, such as organic acids, bacteriocins, hydrogen peroxide, etc. These substances can effectively inhibit the growth of various pathogenic bacteria and undesirable microorganisms. After being added, they can effectively improve the antiseptic properties of the composition and extend the shelf life of food; the plant lactobacillus component can produce lactic acid and other beneficial metabolites, regulate the acid-base balance of the intestine, and maintain the normal balance of the intestinal flora. It can inhibit the adhesion of Escherichia coli and Salmonella to Caco-2 cells and inhibit the growth of pathogenic microorganisms, thereby preventing their colonization in the intestine, reducing the invasion of pathogenic bacteria on the intestine, enhancing the barrier function of the intestinal mucosa, and helping to maintain the health and balance of the intestinal microecology; the addition of the Lactobacillus reuteri component makes the composition have better antiseptic properties. As a natural biological antibacterial agent, Lactobacillus reuteri can produce reuterin, which is a broad-spectrum antibacterial substance that can inhibit the growth of various harmful bacteria such as Salmonella, Clostridium and Staphylococcus. After being added, the composition can better extend the shelf life of the product and ensure food safety and quality;

[0050] (2) The added oligofructose, as a prebiotic, can selectively promote the growth of beneficial bacteria in the intestine (such as bifidobacteria and lactobacilli), and at the same time can reduce and inhibit the production of intestinal putrefactive substances and inhibit the growth of harmful bacteria. The regulatory effect helps to maintain the balance of intestinal microecology and reduce the production of putrefactive substances, thereby indirectly playing a preservative role, helping to reduce the number of harmful microorganisms in food and extending the shelf life of food; the added sodium alginate component, as a natural polysaccharide, has a strong and rapid bactericidal effect on the growth and reproduction of various bacteria and fungi. After being added, it can inhibit the growth of microorganisms to a certain extent, thereby extending the shelf life of food; the sodium alginate component can also slow down the digestion and absorption of human fat, sugar and bile salts, and has the effect of reducing blood cell cholesterol, blood triglycerides and blood sugar levels, thereby improving the health function of the composition; the added grape seed extract has a good antioxidant function, which can effectively counteract the damage of free radicals, slow down the oxidation of fatty acids and other sensitive components in food, and improve the ability of the composition to extend the shelf life of the product by inhibiting oxidation reactions;

[0051] (3) All components added to the composition are edible functional ingredients. Specific components are used as antibacterial components according to their different antibacterial spectra, replacing or partially replacing the use of traditional chemical synthetic preservatives, and can fully support the concept of a non-preservative system without adding traditional preservatives. It is mild in nature, non-irritating, non-toxic and non-allergenic, and helps maintain the health and balance of intestinal microecology, thereby improving the safety of biological preparations; various antibacterial components are highly compatible with most materials, and their antibacterial ability is not affected by other materials, and will not affect the stability of the preparation. The prepared composition is used for the preservation of hot fresh meat, which prolongs the shelf life of pork and effectively improves the quality of hot fresh meat during storage;

[0052] (4) uniformly mixing Lactobacillus plantarum and Lactobacillus reuteri with oligofructose under temperature and humidity control, so that the bacteria are evenly and stably distributed in the peptone matrix, avoiding the phenomenon of uneven deposition of bacteria; in the process of mixing the antibacterial matrix with sodium alginate, controlling the pH value to ensure the stability and persistence of the antibacterial components in the matrix, while reducing the interference of environmental factors;

[0053] (5) The addition of grape seed extract has been subjected to concentration adjustment and solubility testing to ensure the uniformity and stability of component dispersion, improve the antibacterial ability and avoid local failure; through principal component analysis, the experimental data is used to accurately adjust the optimal ratio of antibacterial components, so that the antibacterial composition has excellent stability and antibacterial effect in different environments, ensuring the uniformity and long-term effect of the preservation effect;

[0054] (6) The distribution of bacterial strains, stability of antibacterial components and optimization of component ratios during the preparation process are all good. The mixing uniformity and distribution stability are strictly controlled. The bacterial strains will not precipitate or locally aggregate in the matrix, ensuring the uniformity of the antibacterial effect. The food preservation effect after use fluctuates little in different batches. Precise adjustment is achieved in terms of pH and moisture control, which can adapt to the antibacterial needs in different environments. The shelf life of food in different storage environments is stable. The ratio of antibacterial components is reasonably optimized, and the antibacterial effect varies little in different application environments, ensuring the actual preservation effect and safety of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Figure 1 This is a flow chart for preparing the sodium alginate (SA) + oligofructose (FOS) coating solution of the present invention;

[0056] Figure 2 This is a flow chart of the preparation of the sodium alginate (SA) + composite probiotic (Probiotic) coating solution of the present invention;

[0057] Figure 3 This is a flow chart for preparing the coating solution of sodium alginate (SA) + composite probiotics (Probiotic) + oligofructose (FOS) of the present invention;

[0058] Figure 4 is a graph showing the change in the number of probiotics over time in Experimental Example 1 of the present invention;

[0059] Figure 5 is a graph showing the change in the number of probiotics over time in Experimental Example 2 of the present invention;

[0060] Figure 6 This is a diagram showing changes in the appearance of pork in Experimental Example 1 of the present invention;

[0061] Figure 7 It is a gate level diagram of the change of bacterial community structure in Experimental Example 1 of the present invention;

[0062] Figure 8 It is a genus level diagram of the change of bacterial community structure in Experimental Example 1 of the present invention;

[0063] Fig. 9 This is a pH change diagram in the freshness-keeping index detection of Experimental Example 1 of the present invention;

[0064] Fig.10 This is a graph showing changes in total volatile basic nitrogen in the freshness-keeping index test of Experimental Example 1 of the present invention;

[0065] Fig.11 This is a graph showing the change in total bacterial count in the freshness-keeping index test of Experimental Example 1 of the present invention;

[0066] Fig.12This is a graph showing changes in thiobarbituric acid reactants in the freshness-keeping index detection in Experimental Example 1 of the present invention;

[0067] Fig.13 This is a diagram showing changes in the appearance of pork in Experimental Example 2 of the present invention;

[0068] Fig.14 It is a gate level diagram of the change of bacterial community structure in Experimental Example 2 of the present invention;

[0069] Fig.15 It is a genus level diagram of the change of bacterial community structure in Experimental Example 2 of the present invention;

[0070] Fig.16 This is a pH change diagram in the freshness-keeping index detection of Experimental Example 2 of the present invention;

[0071] Fig.17 This is a graph showing changes in total volatile basic nitrogen in the freshness-keeping index test of Experimental Example 2 of the present invention;

[0072] Fig.18 This is a graph showing the change in total bacterial count in the freshness-keeping index test of Experimental Example 2 of the present invention;

[0073] Fig.19 This is a graph showing changes in thiobarbituric acid reactants in the detection of freshness-keeping indicators in Experimental Example 1 of the present invention. DETAILED DESCRIPTION

[0074] The present invention is further described below in conjunction with the accompanying drawings and embodiments, but they are not intended to limit the present invention.

[0075] The composition with antibacterial function comprises the following components by weight:

[0076] 20 to 30 parts of Lactobacillus plantarum, 15 to 30 parts of Lactobacillus reuteri, 25 to 50 parts of fructooligosaccharides, 25 to 40 parts of sodium alginate, and 15 to 25 parts of grape seed extract.

[0077] It is specifically composed of edible functional ingredients such as Lactobacillus plantarum, Lactobacillus reuteri, oligofructose, sodium alginate, and grape seed extract. It is formulated based on the antibacterial spectrum. The ingredients are mild, non-irritating, and hypoallergenic. They are formulated based on the antibacterial spectrum to form a system without added preservatives.

[0078] The composition with antibacterial function comprises the following components by weight:

[0079] 23 to 28 parts of Lactobacillus plantarum, 20 to 25 parts of Lactobacillus reuteri, 30 to 45 parts of fructooligosaccharides, 30 to 35 parts of sodium alginate, and 18 to 22 parts of grape seed extract.

[0080] The composition with antibacterial function comprises the following components by weight:

[0081] 25 parts of Lactobacillus plantarum, 22 parts of Lactobacillus reuteri, 35-40 parts of oligofructose, 33 parts of sodium alginate and 20 parts of grape seed extract.

[0082] The method for preparing a composition having antibacterial function comprises the following steps:

[0083] (S01) taking appropriate amounts of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose and mixing them, controlling the bacterial species to be evenly distributed in the matrix by low-speed stirring, setting a constant temperature and adjusting humidity adsorption, prompting oligofructose to fully contact the bacterial species, and continuously monitoring the stirring state and mixing effect to obtain an antibacterial matrix;

[0084] The process of generating the antibacterial matrix in step (S01) comprises the following steps:

[0085] (S01-1) taking appropriate amounts of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose, performing an initial mixing operation, adjusting the time and uniformity by low-speed stirring, monitoring the mixing state, and obtaining a preliminary mixed matrix;

[0086] (S01-2) Based on the preliminary mixed matrix in step (S01-1), a constant temperature environment is set to maintain bacterial activity, and a humidity adjustment system controls environmental humidity and water content to obtain an active antibacterial culture matrix;

[0087] (S01-3) Based on the active antibacterial culture matrix in step (S01-2), detecting bacterial distribution, adjusting the stirring speed, monitoring the uniformity index, and obtaining an antibacterial matrix;

[0088] Based on the mixture of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose, an initial mixing operation is performed, the stirring time and uniformity control are adjusted by low-speed stirring to ensure that Lactobacillus plantarum and Lactobacillus reuteri are evenly distributed in the oligofructose, and the mixing state is monitored in real time to obtain a preliminary mixed matrix;

[0089] Based on the preliminary mixed matrix, a constant temperature environment is set to maintain bacterial activity, and the environmental humidity is controlled by a humidity adjustment system to adjust the hygroscopic properties of oligofructose, maintain the moisture content of the mixture and maintain the active state, thereby obtaining an active antibacterial culture matrix;

[0090] Based on the active antibacterial culture matrix, the uniform distribution of bacteria in the matrix is ​​detected, the stirring speed is fine-tuned using a stirring device to optimize the uniformity of the bacteria, and the mixing uniformity index is monitored to ensure stability, thus obtaining an antibacterial matrix;

[0091] Based on a mixture of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose, an initial mixing operation is performed, low-speed stirring is adopted and the stirring speed is set to 50 rpm, and the stirring time is set to 120 minutes. The mixing state is continuously monitored by real-time monitoring equipment including a particle monitor and an image analysis system, and the setting parameters of the stirring speed and the stirring time are adjusted to maintain the stability of the stirring process. The distribution condition is detected by a matrix distribution uniformity calculation method, and the stirring time and speed are adjusted according to the deviation value to generate a preliminary mixed matrix;

[0092] Based on the preliminary mixed matrix, a constant temperature environment is set to maintain bacterial activity, the temperature is controlled at 37°C, the humidity adjustment system is set to 80% relative humidity, real-time monitoring is performed through a humidity sensor, and the humidity is automatically adjusted through a PID control method. By controlling the hygroscopic properties of oligofructose, during the detection process, the moisture content data is recorded in real time using a hygroscopic monitoring system and a data acquisition module, the activity state is recorded through an automatic data recording system, and the environmental setting adjustment is completed after the hygroscopic performance data meets the standard, thereby generating an active antibacterial culture matrix;

[0093] Based on the active antibacterial culture matrix, the distribution of bacteria in the matrix is ​​detected by the bacterial distribution uniformity analysis method, the particle size distribution is measured by the laser particle analysis method, the distribution uniformity index is analyzed by the data acquisition and analysis system, the stirring speed is fine-tuned by the stirring equipment, and the fine-tuning speed is set in the range of 10-30rpm. The speed is continuously adjusted by calculating the stirring deviation value, and the distribution uniformity data recording module is used to analyze the values ​​and generate a uniformity data table to generate an antibacterial matrix;

[0094] The antibacterial matrix includes a mixture of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose;

[0095] (S02) taking an appropriate amount of sodium alginate and mixing it with the antibacterial matrix in step (S01), controlling the uniform distribution of sodium alginate in the matrix by a preset stirring rate, monitoring the pH value and adjusting the pH value according to the detection data, measuring the moisture content and regulating the water absorption according to the measurement results, and obtaining an antibacterial structural matrix;

[0096] The process of generating the antibacterial structural matrix in step (S02) comprises the following steps:

[0097] (S02-1) Based on the antibacterial matrix, sodium alginate is added, the stirring rate and time are adjusted to ensure uniform distribution, the dispersion degree is controlled, and the antibacterial preliminary matrix is ​​obtained;

[0098] (S02-2) Based on the antibacterial preliminary matrix in step (S02-1), the pH value is measured and adjusted, and the acid-base balance is maintained by an acidity regulating device to obtain an acid-base regulating matrix;

[0099] (S02-3) Based on the acid-base control matrix in step (S02-2), the water content is measured, the water absorption control parameters are adjusted and the water balance is maintained to obtain an antibacterial structural matrix;

[0100] Based on the antibacterial matrix, sodium alginate is added according to the ratio, the stirring rate and mixing time are adjusted to ensure that the sodium alginate is evenly distributed in the matrix, and the dispersion degree is controlled to meet the uniformity requirement to obtain the antibacterial preliminary matrix;

[0101] Based on the preliminary antibacterial matrix, the pH value is measured and the pH is adjusted, and the pH is maintained within the set range using an acidity adjustment device to ensure the acid-base balance of the mixed matrix and obtain an acid-base regulated matrix;

[0102] Based on the acid-base control matrix, the moisture content is measured, the water absorption control parameters are adjusted according to the moisture content, and the moisture balance of the matrix is ​​maintained through humidity adjustment to meet the requirements, thereby obtaining an antibacterial structure matrix;

[0103] Based on the antibacterial matrix, sodium alginate is added according to the set ratio, and a stirring device is used to control the stirring rate and mixing time. The initial stirring rate is set to 40 rpm and gradually increased to 60 rpm. The mixing time is 180 minutes, and the dispersion is monitored in real time and the uniformity index is calculated using an image analysis system to ensure the uniform distribution of sodium alginate in the matrix. The dispersion parameters are collected and adjusted in real time to generate a preliminary antibacterial matrix;

[0104] Based on the antibacterial preliminary matrix, the pH meter is used to measure the pH in real time. During the measurement process, the pH monitoring interval is set to record data every 10 minutes, and the measured data is compared with the set pH range. The acidity of the solution is fine-tuned by an acidity adjustment device, and the device parameters are set to be adjusted by 0.1 units each time. The feedback system is used to record the changes in pH, and the adjustment is continued until the data is stabilized within the set range to generate an acid-base regulation matrix;

[0105] Based on the acid-base control matrix, the moisture is measured using a moisture content measuring device, the measurement frequency is set to once every 30 minutes, and a humidity adjustment device is used to adjust the water absorption according to the measured moisture data. The system parameters are set to a humidity change step of 2% until the moisture content reaches the requirement. The humidity adjustment device is connected to a data recording module to record the moisture balance data in real time to ensure the stability of the matrix during the adjustment period, and to generate an antibacterial structure matrix;

[0106] The antibacterial structural matrix includes an antibacterial matrix, sodium alginate and a pH regulating component;

[0107] (S03) adding grape seed extract based on the antibacterial structural matrix in step (S02), adding ingredients in sequence according to a set ratio, adjusting the stirring rate and duration during mixing, adjusting the ratio of the added grape seed extract by measuring the concentration data of each ingredient, and then performing a solubility test to ensure that the grape seed extract is evenly dispersed and free of precipitates, thereby obtaining a functional antibacterial component;

[0108] The process of generating the functional antibacterial component in step (S03) comprises the following steps:

[0109] (S03-1) adding grape seed extract based on the antibacterial structural matrix, adjusting the stirring speed, observing the uniformity and avoiding agglomeration, and obtaining an initial antibacterial mixture;

[0110] (S03-2) based on the initial antibacterial mixture in step (S03-1), extending the stirring time, monitoring the concentration distribution of the components and adjusting the amount of the extract added to obtain a concentration-optimized mixture;

[0111] (S03-3) optimizing the mixture based on the concentration in step (S03-2), performing a solubility test, adjusting the stirring speed to avoid precipitation, and obtaining a functional antibacterial component;

[0112] Based on the antibacterial structural matrix, grape seed extract was added in a set proportion, low-speed stirring was started and the stirring speed was adjusted in real time, and the uniformity of the solution was observed to confirm that each component was fully distributed to avoid agglomeration or unevenness, so as to obtain an initial antibacterial mixture;

[0113] Based on the initial antibacterial mixture, the stirring time was gradually extended, the distribution of the concentration of each component was monitored, and the amount of grape seed extract added was adjusted through concentration testing to ensure uniform mixing in the matrix to obtain a concentration-optimized mixture;

[0114] Based on the concentration optimization mixture, the solubility test is carried out, the precipitation is observed to judge the dispersion state of the components, and the precipitation phenomenon is eliminated by appropriately adjusting the stirring speed to achieve a uniform dissolution effect and obtain the functional antibacterial component;

[0115] Based on the antibacterial structural matrix, grape seed extract was added in batches according to the set ratio, and low-speed stirring was started. The initial stirring speed was set to 20 rpm and gradually increased to 40 rpm. The stirring time was set to 180 minutes. The uniformity of the solution was observed in real time using the solution uniformity monitoring system, and the distribution of components was confirmed by the image analysis system to avoid agglomeration or unevenness. By setting the stirring speed adjustment parameters, the system automatically fine-tuned the stirring speed to generate an initial antibacterial mixture.

[0116] Based on the initial antibacterial mixture, the stirring time was gradually extended. The initial stirring time was set to 120 minutes, and 10 minutes was added every 30 minutes. The concentration distribution of each component was monitored using a concentration detection device. The concentration measurement accuracy was set to 0.01%. The concentration data was collected through a real-time data acquisition module. The system automatically analyzed and calculated the uniformity of the concentration distribution of each component. The amount of grape seed extract added was adjusted according to the test results. Finally, the stirring speed was fine-tuned to 30 rpm, and the stirring time was extended to 200 minutes to generate a concentration-optimized mixture.

[0117] Based on the concentration-optimized mixture, a solubility test was conducted, the precipitation was observed in real time using a solubility detection system, the dispersion state of the components was observed and analyzed using an optical microscope, the precipitation particle size detection accuracy was set to 0.5 microns, the stirring speed was fine-tuned by setting the adjustment range between 20-60rpm, precipitation was eliminated to achieve a uniform dissolution effect, the solubility data was recorded by the data acquisition module, and the system automatically recorded and generated uniform dispersion state data to generate functional antibacterial components;

[0118] Among them, the functional antibacterial ingredients include antibacterial structural matrix, grape seed extract and solubility control ingredients;

[0119] (S04) Based on the functional antibacterial components in step (S03), principal component analysis is used to gradually adjust the proportions of the components, and the effects of different proportions on colony inhibition are determined by monitoring and analyzing the colony count and inhibition rate. The optimal ratio combination is obtained based on the experimental data, and the stability under various conditions is further verified to obtain a formulation of a composition with antibacterial function;

[0120] The process of generating a formulation scheme of a composition having an antibacterial function in step (S04) comprises the following steps:

[0121] (S04-1) Based on the functional antibacterial components, principal component analysis is used to gradually adjust the key components in proportion, the number of colonies is tested experimentally, the effect of different component ratios on the antibacterial effect is observed, the antibacterial data of each ratio is recorded, and the antibacterial test data is obtained;

[0122] The principal component analysis in step (S04-1) is performed according to formula (1):

[0123]

[0124] Among them, Y is the antibacterial effect result, n is the total number of antibacterial components, and w i is the weight coefficient of component i, X i is the content of component i, α i is the secondary effect coefficient of component i, β is the environmental adjustment coefficient, Z i is the environmental impact factor on component i;

[0125] Implementation process: First, the basic weight coefficient W of each component is i The setting was carried out, the antibacterial effects of different components were observed through initial experiments, the antibacterial data were recorded, the basic contribution weight of each component was calculated by the average antibacterial effect, the nonlinear enhancement effect of each component was evaluated based on the experimental data, and the quadratic effect coefficient ɑ was determined i By fitting the relationship curve between the content of each component and the antibacterial effect, the best fitting quadratic term coefficient was obtained, which accurately reflected the nonlinear effect of the increase in content on the antibacterial effect. Next, the environmental adjustment coefficient β was determined. The antibacterial effect was tested under different environmental conditions, and the average value of the antibacterial effect was calculated. The β value was normalized to an appropriate range according to the antibacterial effect of different environments. Finally, the environmental impact factor Z i Substituting into the formula, Z i The value is determined by the actual test environment conditions, which is specifically expressed as the activity enhancement data recorded in the experiment;

[0126] (S04-2) Based on the antibacterial test data in step (S04-1), repeat the key component ratio adjustment experiment, continuously monitor the change of the antibacterial rate, determine the optimized ratio combination according to the recorded test data, mark the best antibacterial ratio, and obtain the antibacterial optimized component;

[0127] (S04-3) Based on the antibacterial optimization component in step (S04-2), a multi-condition experiment is performed under set temperature and humidity, the antibacterial performance is continuously monitored and the antibacterial data under each condition is recorded, and the data is analyzed to confirm the multi-environment adaptability of the composition, and a formulation scheme of the composition with antibacterial function is obtained;

[0128] Based on the functional antibacterial components, principal component analysis was used to gradually adjust the key components in proportion. The number of colonies was tested experimentally to observe the effects of different component ratios on the antibacterial effect. The antibacterial data of each ratio was recorded to obtain the antibacterial test data.

[0129] Based on the antibacterial test data, repeat the key component ratio adjustment experiment, continuously monitor the changes in the antibacterial rate, determine the optimized ratio combination according to the recorded test data, mark the best antibacterial ratio, and obtain the antibacterial optimized component;

[0130] Based on the antibacterial optimization ingredients, multi-condition experiments were carried out under set temperature and humidity, the antibacterial performance was continuously monitored and the antibacterial data under each condition was recorded, the data was analyzed to confirm the multi-environmental adaptability of the composition, and the formulation scheme of the antibacterial composition was obtained;

[0131] Based on the functional antibacterial components, the principal component analysis method was used to gradually adjust the key component ratios in proportion, and the initial component ratio range was set to be 5% to 20%, with an adjustment range of 1% each time. The colony counting method was used to conduct experimental tests, and the effects of different component ratios on the antibacterial effect were recorded by counting colonies in the culture dish. All test data were input into the data acquisition system for recording, and the automatic data sorting function was set to generate the antibacterial data table corresponding to each ratio to generate the antibacterial test data;

[0132] Based on the antibacterial test data, the key component ratio adjustment experiment was repeated, and the number of experiments was set to 10. A dynamic monitoring system was used to continuously record the changes in the antibacterial rate. The data was transmitted to the principal component analysis system, and the optimal component ratio combination was determined through multivariate variance analysis. The system marked the ratio corresponding to the peak of the antibacterial rate as the optimal antibacterial ratio, and automatically generated an antibacterial rate change curve to generate the antibacterial optimized component.

[0133] Based on the antibacterial optimization components, a multi-condition experiment was conducted under constant temperature and humidity conditions with a set temperature of 25°C and a humidity of 60%. The antibacterial composition was exposed to a variety of experimental environmental conditions, and the antibacterial performance was continuously monitored using a colony counting and image analysis system. The data acquisition module recorded the antibacterial data under each experimental condition in real time. The data analysis system performed multivariate analysis on all recorded data to determine the adaptability of the antibacterial composition in different environments. The experimental data was classified through cluster analysis and an adaptability analysis report was generated to generate a composition preparation scheme with antibacterial function.

[0134] Among them, the formulation scheme of the composition with antibacterial function includes the optimal ratio of antibacterial ingredients, the key ratio for inhibiting bacterial colonies and the stability control parameters.

[0135] The method for applying the composition with antibacterial function in preserving hot fresh meat comprises the following steps:

[0136] (S05) Based on the antibacterial composition preparation scheme, the prepared composition is evenly applied to the surface of the hot fresh meat, the coating thickness and coverage area are adjusted during coating, and the adhesion state and water evaporation rate of the coating are monitored under constant temperature and humidity conditions to ensure uniform distribution and sufficient coverage, thereby obtaining an antibacterial performance sample;

[0137] The process of generating the antibacterial performance sample in step (S05) includes the following steps:

[0138] (S05-1) spraying the composition onto the surface of hot fresh meat, adjusting the spraying pressure and the nozzle movement speed to ensure uniform coverage, and obtaining a preliminary coating sample;

[0139] (S05-2) Based on the preliminary coated sample in step (S05-1), the coating area is expanded, and the coating is placed in a constant temperature and humidity environment to monitor the coating adhesion and water evaporation to obtain a sample with stable adhesion;

[0140] (S05-3) Based on the adhesion stability sample in step (S05-2), monitor the moisture retention and uniformity of the coating at different time intervals, record the data to ensure continuous coverage, and obtain the antibacterial performance sample;

[0141] Based on the antibacterial composition preparation scheme, a spray device was used to evenly coat the composition on the surface of hot fresh meat, the coating thickness was controlled by adjusting the spray pressure, and the nozzle movement speed was adjusted to ensure uniform coverage and avoid exposed areas, to obtain a preliminary coated sample;

[0142] Based on the preliminary coating sample, the coating area is expanded by setting the equipment path and speed to ensure that there is no blank area on the meat surface. After entering the constant temperature and humidity environment, the coating adhesion and water evaporation are monitored, and the coating state changes are recorded in real time to obtain a sample with stable adhesion.

[0143] Based on the attachment stability samples, the moisture retention of the coating was monitored at different time intervals to observe whether the uniformity was maintained, and the continuous coverage of the coating was ensured through the observation results recorded in the data to obtain the antibacterial performance samples;

[0144] Based on the formulation of the antibacterial composition, a spray device was used to uniformly coat the composition. The initial spray pressure was set to 2 bar, and the spray pressure range was adjusted from 1.8 to 2.2 bar to control the coating thickness. The nozzle movement speed was set to 15 cm / s and its uniformity was monitored. The image monitoring system recorded the spray coverage in real time and automatically re-sprayed the uncovered areas. The system fine-tuned and compensated the spray parameters to avoid exposed areas, and generated a preliminary coating sample.

[0145] Based on the preliminary coating sample, the equipment path and nozzle movement speed were set to expand the coating area. The path control parameters were set to 1 cm displacement each time and the speed was set to 10 to 20 cm / s. The coverage path was calculated through the path planning algorithm to ensure that the coating evenly covered the meat surface. After entering the constant temperature and humidity environment, the temperature was set to 25°C and the humidity was 60%. The adhesion of the coating was monitored using the adhesion detection system. The moisture evaporation detection system was set to record moisture changes every 10 minutes, and the coating state changes were observed in real time to generate adhesion stability samples.

[0146] Based on the adhesion stability samples, the moisture retention of the coating was monitored at different time intervals. The monitoring interval was set to 30 minutes. The uniformity of the coating was observed through the image analysis system. The changes in the moisture content of the coating were recorded through the data acquisition module. The coverage stability of the coating was determined using the data comparison and analysis program. Data was recorded and analyzed based on the observation results to generate antibacterial performance samples.

[0147] Among them, the antibacterial performance samples include coating thickness, coating coverage area and adhesion monitoring data;

[0148] (S06) Based on the antibacterial performance samples, the antibacterial effect is detected at different time points, the ratio of high-efficiency ingredients is recorded and screened, the applicability of the ratio in various environments is confirmed through application tests under different storage environments, and an antibacterial cycle comparison table is generated through comparative analysis of experimental data;

[0149] The process of generating the antibacterial period comparison table in step (S06) includes the following steps:

[0150] (S06-1) Based on the antibacterial performance samples, samples at designated time points are collected, colony changes are detected, and the number is recorded to generate antibacterial data at the time points;

[0151] (S06-2) Based on the antibacterial data at the time points in step (S06-1), the optimal antibacterial component ratio is screened, the time period with the highest antibacterial effect is marked, the relationship between the component and the effect is recorded, and the high-efficiency component ratio data is obtained;

[0152] (S06-3) Based on the high-efficiency component ratio data in step (S06-2), coating tests are performed under different storage environments, bacterial colony changes are observed, antibacterial effects are summarized, and an antibacterial cycle comparison table is generated;

[0153] Based on the antibacterial performance samples, samples were collected at designated time points, and the colony changes at each time point were detected by bacterial culture. The colony count was recorded to generate data and establish the antibacterial data at the time point.

[0154] Based on the antibacterial data at each time point, the ratio of ingredients with the best antibacterial effect at each time point was screened, the time period with the highest antibacterial effect was marked, the relationship between the combination of ingredients and the antibacterial effect was recorded, and the data on the ratio of high-efficiency ingredients was obtained;

[0155] Based on the data of the proportion of high-efficiency ingredients, coating tests were carried out in different storage environments to observe the changes in the colonies under environmental conditions, summarize the antibacterial effects in each experimental environment, and generate an antibacterial cycle comparison table;

[0156] Based on the antibacterial performance samples, samples were collected at designated time points, the number of colonies was detected by bacterial culture method, the samples were placed in culture medium, cultured in a 37°C constant temperature incubator for 24 hours, the changes in the number of colonies at each time point were calculated by colony counting method, the colony data were recorded and sorted by data recording module, the data of the change of colony number over time was input into the data analysis system, the antibacterial data was established by time series analysis method, and the antibacterial data at time points were generated;

[0157] Based on the antibacterial data at time points, the data screening algorithm is used to screen the time point with the best antibacterial effect, the antibacterial effect threshold is set, the component ratio with the highest antibacterial effect is screened out, the time period corresponding to the peak of the antibacterial effect is marked in the data system, the correlation data between the component ratio and the antibacterial effect is recorded, and the data analysis module is used to perform trend analysis to determine the action cycle of the high-efficiency component ratio and generate high-efficiency component ratio data;

[0158] Based on the data of the proportion of high-efficiency ingredients, coating tests were carried out in different storage environments. The temperature range was set at 0-25°C and the humidity range was 30% to 70%. The samples were coated and the changes in the number of colonies were detected by bacterial culture. The data acquisition system was used to summarize the data on the changes in the number of colonies under different environments. The trend of the antibacterial effect changing with the environment was recorded through the experimental environment monitoring system. The data comparison and analysis module was used to generate the change curve of the antibacterial cycle and the antibacterial cycle comparison table.

[0159] Among them, the antibacterial cycle comparison table includes antibacterial cycle data, storage environment influencing parameters and high-efficiency ingredient ratio analysis.

[0160] The application method of the composition with antibacterial function in the preservation of hot fresh meat is as follows:

[0161] The antibacterial composition is evenly applied to the surface of the hot fresh meat through a spraying device, and the spraying pressure and the nozzle movement speed are adjusted to control the coating thickness, ensuring that the coating is evenly distributed and completely covers the surface of the meat, forming a uniform, seamless antibacterial barrier, and avoiding the exposed area affecting the antibacterial effect;

[0162] The hot fresh meat coated with the antibacterial composition is placed in a constant temperature and humidity environment for storage, and the storage temperature range and humidity level are precisely controlled to ensure that the environmental conditions are suitable to slow down the growth rate of bacteria, reduce the loss of water on the meat surface, and extend the shelf life of the meat, while recording the stability of the environmental conditions during storage;

[0163] Regularly check the antibacterial effect of hot fresh meat, and use bacterial culture to detect changes in the number of surface colonies. If the antibacterial effect is found to be weakened, immediately re-coat the meat surface and re-spray an appropriate amount of antibacterial composition to ensure the coverage integrity of the coating and the continuity of the antibacterial performance.

[0164] A composite coating liquid of sodium alginate, oligofructose and probiotics was used to evenly coat the meat with the coating liquid. The meat coated with the antibacterial coating liquid was stored in a constant temperature and humidity environment. The antibacterial effect was regularly tested, including sensory evaluation, bacterial community changes and preservation index testing. The probiotic coating liquid can effectively slow down the changes in bacterial communities and maintain the sensory quality of meat. During regular inspections, the antibacterial effect was evaluated through microbial monitoring. If the antibacterial effect of the coating decreased, it was necessary to re-coat to maintain the continuous antibacterial performance. After 72 hours of storage, if the total colony count and volatile basic nitrogen increased significantly, it was re-coated.

[0165] A composite coating liquid containing sodium alginate, probiotics Lactobacillus rhamnosus or Lactobacillus reuteri and oligofructose is evenly coated on the surface of hot fresh meat, and the coating thickness is adjusted to a range of 0.1 mm to 0.3 mm to ensure that the coating fully covers the surface of the meat to form a continuous antibacterial barrier. The coated hot fresh meat is then placed in a storage environment at a constant temperature of 4°C ± 0.5°C and a relative humidity of 75% to 85% to inhibit bacterial growth and slow down the loss of moisture in the meat. Compared with the untreated sample, the hot fresh meat treated with the above coating liquid showed significant advantages in sensory evaluation, bacterial community diversity, pH value, total colony count, total volatile basic nitrogen and thiobarbituric acid reactants. The combination of adding Lactobacillus rhamnosus and Lactobacillus reuteri and oligofructose significantly delayed the color change, corruption odor and texture deterioration of the meat, and extended the shelf life. If necessary, the antibacterial composition can be re-coated every 48 hours according to the surface state of the meat to ensure continuous antibacterial performance.

[0166] Embodiment 1:

[0167] The composition with antibacterial function comprises the following components by weight:

[0168] 20 parts of Lactobacillus plantarum, 15 parts of Lactobacillus reuteri, 25 parts of fructooligosaccharides, 25 parts of sodium alginate, and 15 parts of grape seed extract.

[0169] The method for preparing a composition having antibacterial function comprises the following steps:

[0170] (S01) 20 parts of Lactobacillus plantarum, 15 parts of Lactobacillus reuteri and 25 parts of oligofructose are mixed, and the strains are uniformly distributed in the matrix by stirring (setting the stirring speed to 50 rpm and the stirring time to 120 minutes), setting a constant temperature condition and adjusting humidity adsorption (controlling the temperature at 37° C. and the humidity adjustment system to 80% relative humidity) to promote full contact of oligofructose with the strains, and continuously monitoring the stirring state and mixing effect to obtain an antibacterial matrix;

[0171] (S02) taking 25 parts of sodium alginate and mixing them with the antibacterial matrix in step (S01), controlling the uniform distribution of sodium alginate in the matrix by a preset stirring rate (setting the initial stirring rate to 40 rpm and gradually increasing it to 60 rpm, and the mixing time to 180 minutes), monitoring the pH value and adjusting the pH value according to the detection data, measuring the moisture content and regulating the water absorption according to the measurement results, and obtaining an antibacterial structural matrix;

[0172] (S03) Based on the antibacterial structural matrix in step (S02), 15 parts of grape seed extract are added, and the stirring rate and duration are adjusted during mixing (the initial stirring speed is set to 20 rpm, gradually increased to 40 rpm, and the stirring time is set to 180 minutes; the stirring time is gradually extended, the initial stirring time is set to 120 minutes, and 10 minutes is increased every 30 minutes; the final stirring speed is fine-tuned to 30 rpm, and the stirring time is extended to 200 minutes), and the proportion of the added grape seed extract is adjusted by measuring the concentration data of each component, and then a solubility test is performed to ensure that the grape seed extract is evenly dispersed and has no precipitate (the precipitate particle size detection accuracy is set to 0.5 microns, and the stirring speed adjustment range is set to be fine-tuned between 20-60 rpm), to obtain a functional antibacterial component;

[0173] (S04) Based on the functional antibacterial components in step (S03), principal component analysis is used to gradually adjust the proportion of each component (the initial component proportion is set in the range of 5% to 20%, and the adjustment range is 1% each time). The influence of different proportions on colony inhibition is determined by monitoring and analyzing the colony number and inhibition rate. The optimal ratio combination is obtained based on the experimental data, and the stability under various conditions is further verified to obtain a preparation scheme for a composition with antibacterial function.

[0174] Embodiment 2:

[0175] This embodiment is basically the same as Embodiment 1, except that:

[0176] The composition with antibacterial function comprises the following components by weight:

[0177] 30 parts of Lactobacillus plantarum, 30 parts of Lactobacillus reuteri, 50 parts of fructooligosaccharides, 40 parts of sodium alginate, and 25 parts of grape seed extract.

[0178] Embodiment 3:

[0179] This embodiment is basically the same as Embodiment 1, except that:

[0180] The composition with antibacterial function comprises the following components by weight:

[0181] 23 parts of Lactobacillus plantarum, 20 parts of Lactobacillus reuteri, 30 parts of fructooligosaccharides, 30 parts of sodium alginate, and 18 parts of grape seed extract.

[0182] Embodiment 4:

[0183] This embodiment is basically the same as Embodiment 1, except that:

[0184] The composition with antibacterial function comprises the following components by weight:

[0185] 28 parts of Lactobacillus plantarum, 25 parts of Lactobacillus reuteri, 45 parts of oligofructose, 35 parts of sodium alginate, and 22 parts of grape seed extract.

[0186] Embodiment 5:

[0187] This embodiment is basically the same as Embodiment 1, except that:

[0188] The composition with antibacterial function comprises the following components by weight:

[0189] 25 parts of Lactobacillus plantarum, 22 parts of Lactobacillus reuteri, 38 parts of fructooligosaccharides, 33 parts of sodium alginate, and 20 parts of grape seed extract.

[0190] Experimental Example 1:

[0191] Three coating solutions for hot fresh meat were prepared, and the addition of each component was based on the combination in Example 5.

[0192] Preparation of sodium alginate (SA) + oligofructose (FOS) coating solution, such as Figure 1 As shown:

[0193] Take a beaker, first add 500 ml of distilled water, then add 33 g of sodium alginate (SA), magnetically stir for 2 hours, then add 38 g of fructooligosaccharides (FOS), continue magnetic stirring for 10 minutes, then add 20 g of grape seed extract, continue magnetic stirring for 30 minutes, and obtain sodium alginate (SA) + fructooligosaccharides (FOS) coating solution.

[0194] Preparation of sodium alginate (SA) + compound probiotics (Probiotic) coating solution, such as Figure 2 As shown:

[0195] Take MRS medium or DFM medium, add 25g Lactobacillus plantarum and 22g Lactobacillus reuteri, culture at 37°C for 24h, and rinse twice with peptone water;

[0196] Take a beaker, first add 500 ml of distilled water, then add 33 g of sodium alginate (SA), magnetically stir for 2 hours, then add the rinsed composite probiotics (Probiotic), continue magnetic stirring for 10 minutes, then add 20 g of grape seed extract, continue magnetic stirring for 30 minutes, and obtain sodium alginate (SA) + composite probiotics (Probiotic) coating solution.

[0197] Preparation of sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution, such as Figure 3 As shown:

[0198] Take MRS medium or DFM medium, add 25g Lactobacillus plantarum and 22g Lactobacillus reuteri, culture at 37°C for 24h, and rinse twice with peptone water;

[0199] Take a beaker, first add 500 ml of distilled water, then add 33 g of sodium alginate (SA), magnetically stir for 2 hours, then add the rinsed compound probiotics (Probiotic), continue magnetic stirring for 10 minutes, then add 38 g of oligofructose (FOS), continue magnetic stirring for 10 minutes, then add 20 g of grape seed extract, continue magnetic stirring for 30 minutes, and obtain sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution.

[0200] like Figure 4 As shown, compared with sodium alginate (SA) and probiotics alone, the number of probiotics in the coating solution with the simultaneous addition of sodium alginate (SA), oligofructose (FOS) and probiotics is greater.

[0201] like Figure 6 As shown in the figure, 4 pieces of hot fresh meat were taken and treated with no treatment, coating with sodium alginate (SA) + oligofructose (FOS) coating solution, coating with sodium alginate (SA) + compound probiotics (Probiotic) coating solution, and coating with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution. As the storage time changes, the surface color of the pork gradually deepens, the meat loses moisture, and the treatment groups all delay the sensory changes of pork to varying degrees. The group coated with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution has the best effect in delaying the color change of pork.

[0202] As shown in Table 1, with the extension of storage time, the sensory scores of each group showed a downward trend, the color gradually turned yellow, the smell of corruption increased, and the texture softened. Each treatment group delayed the deterioration of sensory quality to varying degrees.

[0203] Table 1: Sensory evaluation

[0204]

[0205] As shown in Table 2, compared with fresh pork samples, the ACE and Chao index of each group of samples increased after 72 h, indicating that the richness of the microbial community increased. The SF group (sodium alginate (SA) + oligofructose (FOS) coating solution) had the least increase, and the untreated control group had the largest increase.

[0206] Table 2: Microbial community alpha diversity index

[0207]

[0208] Changes in bacterial community structure; e.g. Figure 7 As shown in the figure, at the phylum level, fresh pork was mainly composed of Proteobacteria and Firmicutes. After 72 hours, the abundance of Proteobacteria in each treatment group decreased, while the abundance of Firmicutes increased. Figure 8 As shown, at the genus level, the relative abundance of Peptoniphilus and Acinetobacter in the treatment group increased, while the relative abundance of unclassified_f_Enterobacteriaceae decreased.

[0209] like Fig. 9 , Fig.10 , Fig.11 and Fig.12 As shown, each treatment group showed different degrees of delaying pork deterioration in terms of pH, total bacterial count TVC, total volatile basic nitrogen TVB-N, and thiobarbituric acid reactants TBARS. The group coated with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating liquid had the best preservation effect.

[0210] Experimental Example 2:

[0211] This experimental example is basically the same as Experimental Example 1, except that the addition of each component is based on the compatibility in Example 4.

[0212] like Figure 5 As shown, compared with sodium alginate (SA) and probiotics alone, the number of probiotics in the coating solution with the simultaneous addition of sodium alginate (SA), oligofructose (FOS) and probiotics is greater.

[0213] like Fig.13As shown in the figure, 4 pieces of hot fresh meat were taken and treated with no treatment, coating with sodium alginate (SA) + oligofructose (FOS) coating solution, coating with sodium alginate (SA) + compound probiotics (Probiotic) coating solution, and coating with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution. As the storage time changes, the surface color of the pork gradually deepens, the meat loses moisture, and the treatment groups all delay the sensory changes of pork to varying degrees. The group coated with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution has the best effect in delaying the color change of pork.

[0214] As shown in Table 3, the sensory quality of pork deteriorated over time, with darker color, more rancid smell, softer texture, and juice oozing out of the surface. Compared with the control group, the quality of the treated group deteriorated more slowly.

[0215] Table 3: Sensory evaluation

[0216]

[0217] As shown in Table 4, compared with the fresh pork samples, the ACE and Chao index of each group of samples increased after storage for 72 hours, indicating that the microbial richness of the samples increased; while the Shannon index of the Ctrl (control group), SF (sodium alginate (SA) + oligofructose (FOS) coating solution), SP (sodium alginate (SA) + compound probiotics (Probiotic) coating solution) groups decreased, and the Shannon index of the SPF group (coated with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating solution) increased.

[0218] Table 4: Microbial community alpha diversity index

[0219]

[0220] Changes in bacterial community structure; e.g. Fig.14 As shown in the figure, at the phylum level, fresh pork was mainly composed of Firmicutes and Proteobacteria. After 72 hours, the abundance of Proteobacteria decreased in each treatment group, while the abundance of Firmicutes increased. Fig.15 As shown, at the genus level, the relative abundance of Peptoniphilus, Peptostreptococcus, and Acinetobacter in the treatment group increased, while the relative abundance of Lactococcus and unclassified_f_Enterobacteriaceae decreased.

[0221] like Fig.16 , Fig.17 , Fig.18 and Fig.19 As shown in the figure, each treatment group showed different degrees of delaying pork spoilage in terms of pH, total colony count TVC, total volatile basic nitrogen TVB-N, and thiobarbituric acid reactant TBARS; among them, the group coated with sodium alginate (SA) + compound probiotics (Probiotic) + oligofructose (FOS) coating liquid had the best preservation effect; it is worth noting that the TVB-N content of the group coated with sodium alginate (SA) + oligofructose (FOS) coating liquid was the lowest.

[0222] The above are only preferred embodiments of the present invention and are not intended to limit the present invention in other forms. Any technician familiar with the profession may use the technical contents disclosed above to change or modify them into equivalent embodiments with equivalent changes and apply them to other fields. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution of the present invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing a composition having antibacterial function, characterized in that: Includes the following step, (S01) taking appropriate amounts of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose and mixing them, controlling the strains to be evenly distributed in the matrix by stirring, setting a constant temperature and adjusting humidity adsorption, prompting oligofructose to fully contact with the strains, and continuously monitoring the stirring state and mixing effect to obtain an antibacterial matrix; (S02) taking an appropriate amount of sodium alginate and mixing it with the antibacterial matrix in step (S01), controlling the uniform distribution of sodium alginate in the matrix by a preset stirring rate, monitoring the pH value and adjusting the pH value according to the detection data, measuring the moisture content and regulating the water absorption according to the measurement results, and obtaining an antibacterial structural matrix; (S03) adding grape seed extract based on the antibacterial structural matrix in step (S02), adjusting the stirring rate and duration during mixing, adjusting the proportion of the added grape seed extract by measuring the concentration data of each component, and then performing a solubility test to ensure that the grape seed extract is evenly dispersed and has no precipitate, thereby obtaining a functional antibacterial component; (S04) Based on the functional antibacterial components in step (S03), principal component analysis is used to gradually adjust the proportions of the components, and the effects of different proportions on colony inhibition are determined by monitoring and analyzing the colony count and inhibition rate. The optimal ratio combination is obtained based on the experimental data, and the stability under various conditions is further verified to obtain a formulation of a composition with antibacterial function; The composition with antibacterial function comprises the following components by weight: 20 to 30 parts of Lactobacillus plantarum, 15 to 30 parts of Lactobacillus reuteri, 25 to 50 parts of fructooligosaccharides, 25 to 40 parts of sodium alginate, and 15 to 25 parts of grape seed extract.

2. The method for preparing the antibacterial composition according to claim 1, characterized in that: The process of generating the antibacterial matrix in step (S01) comprises the following steps: (S01-1) taking appropriate amounts of Lactobacillus plantarum, Lactobacillus reuteri and oligofructose, stirring to adjust the time and uniformity, monitoring the mixing state, and obtaining a preliminary mixed matrix; (S01-2) Based on the preliminary mixed matrix in step (S01-1), a constant temperature environment is set to maintain bacterial activity, and a humidity adjustment system controls environmental humidity and water content to obtain an active antibacterial culture matrix; (S01-3) Based on the active antibacterial culture matrix in step (S01-2), the bacterial distribution is detected, the stirring speed is adjusted, the uniformity index is monitored, and the antibacterial matrix is ​​obtained.

3. The method for preparing the antibacterial composition according to claim 1, characterized in that: The process of generating the antibacterial structural matrix in step (S02) comprises the following steps: (S02-1) Based on the antibacterial matrix, sodium alginate is added, the stirring rate and time are adjusted to ensure uniform distribution, the dispersion degree is controlled, and the antibacterial preliminary matrix is ​​obtained; (S02-2) Based on the antibacterial preliminary matrix in step (S02-1), the pH value is measured and adjusted, and the acid-base balance is maintained by an acidity regulating device to obtain an acid-base regulating matrix; (S02-3) Based on the acid-base control matrix in step (S02-2), the moisture content is measured, the water absorption control parameters are adjusted and the moisture balance is maintained to obtain an antibacterial structural matrix.

4. The method for preparing the antibacterial composition according to claim 1, characterized in that: The process of generating the functional antibacterial component in step (S03) comprises the following steps: (S03-1) adding grape seed extract based on the antibacterial structural matrix, adjusting the stirring speed, observing the uniformity and avoiding agglomeration, and obtaining an initial antibacterial mixture; (S03-2) based on the initial antibacterial mixture in step (S03-1), extending the stirring time, monitoring the concentration distribution of the components and adjusting the amount of the extract added to obtain a concentration-optimized mixture; (S03-3) Based on the concentration optimization mixture in step (S03-2), a solubility test is performed, and the stirring speed is adjusted to avoid precipitation to obtain a functional antibacterial component.

5. The method for preparing the composition with antibacterial function according to claim 1, characterized in that: The process of generating a formulation scheme of a composition having an antibacterial function in step (S04) comprises the following steps: (S04-1) Based on the functional antibacterial components, principal component analysis is used to gradually adjust the key components in proportion, the number of colonies is tested experimentally, the effect of different component ratios on the antibacterial effect is observed, the antibacterial data of each ratio is recorded, and the antibacterial test data is obtained; (S04-2) Based on the antibacterial test data in step (S04-1), repeat the key component ratio adjustment experiment, continuously monitor the change of the antibacterial rate, determine the optimized ratio combination according to the recorded test data, mark the best antibacterial ratio, and obtain the antibacterial optimized component; (S04-3) Based on the antibacterial optimization components in step (S04-2), a multi-condition experiment is carried out under set temperature and humidity, the antibacterial performance is continuously monitored and the antibacterial data under each condition is recorded, the data is analyzed to confirm the multi-environment adaptability of the composition, and a formulation scheme of the composition with antibacterial function is obtained.

6. The method for preparing the composition with antibacterial function according to claim 5, characterized in that: The principal component analysis in step (S04-1) is performed according to formula (1): Among them, Y is the antibacterial effect result, n is the total number of antibacterial components, and w i is the weight coefficient of component i, X i is the content of component i, α i is the secondary effect coefficient of component i, β is the environmental adjustment coefficient, Z i is the impact factor of the environment on component i.

7. A method for applying a composition having antibacterial function in preserving hot fresh meat, characterized in that: Includes the following step, (S05) Based on the antibacterial composition preparation scheme, the prepared composition is evenly applied to the surface of the hot fresh meat, the coating thickness and coverage area are adjusted during coating, and the adhesion state and water evaporation rate of the coating are monitored under constant temperature and humidity conditions to ensure uniform distribution and sufficient coverage, thereby obtaining an antibacterial performance sample; (S06) Based on the antibacterial performance samples, the antibacterial effect is detected at different time points, the ratio of high-efficiency ingredients is recorded and screened, the applicability of the ratio in various environments is confirmed through application tests under different storage environments, and an antibacterial cycle comparison table is generated through comparative analysis of experimental data; The composition with antibacterial function comprises the following components by weight: 20 to 30 parts of Lactobacillus plantarum, 15 to 30 parts of Lactobacillus reuteri, 25 to 50 parts of fructooligosaccharides, 25 to 40 parts of sodium alginate, and 15 to 25 parts of grape seed extract.

8. The method for using the antibacterial composition according to claim 7 in preserving hot fresh meat, characterized in that: The process of generating the antibacterial performance sample in step (S05) includes the following steps: (S05-1) spraying the composition onto the surface of hot fresh meat, adjusting the spraying pressure and the nozzle movement speed to ensure uniform coverage, and obtaining a preliminary coating sample; (S05-2) Based on the preliminary coated sample in step (S05-1), the coating area is expanded, and the coating is placed in a constant temperature and humidity environment to monitor the coating adhesion and water evaporation to obtain a sample with stable adhesion; (S05-3) Based on the adhesion stability sample in step (S05-2), monitor the moisture retention and uniformity of the coating at different time intervals, record the data to ensure continuous coverage, and obtain the antibacterial performance sample.

9. The method for using the composition with antibacterial function in hot fresh meat preservation according to claim 7, characterized in that: The process of generating the antibacterial period comparison table in step (S06) includes the following steps: (S06-1) Based on the antibacterial performance samples, samples at designated time points are collected, colony changes are detected, and the number is recorded to generate antibacterial data at the time points; (S06-2) Based on the antibacterial data at the time points in step (S06-1), the optimal antibacterial component ratio is screened, the time period with the highest antibacterial effect is marked, the relationship between the component and the effect is recorded, and the high-efficiency component ratio data is obtained; (S06-3) Based on the high-efficiency component ratio data in step (S06-2), coating tests are performed under different storage environments to observe changes in the bacterial colonies and summarize the antibacterial effects, and generate an antibacterial cycle comparison table.

10. The method for using the antibacterial composition according to claim 7 in preserving hot fresh meat, characterized in that: A composite coating liquid of sodium alginate, oligofructose, Lactobacillus plantarum, Lactobacillus reuteri and grape seed extract was used to evenly coat the meat with the coating liquid. The meat coated with the antibacterial coating liquid was stored in a constant temperature and humidity environment. The antibacterial effect was regularly tested, including sensory evaluation, bacterial community changes and preservation index testing. The probiotic coating liquid can effectively slow down the changes in bacterial communities and maintain the sensory quality of meat. During regular inspections, the antibacterial effect was evaluated through microbial monitoring. If the antibacterial effect of the coating decreased, it should be re-coated to maintain continuous antibacterial performance. After 72 hours of storage, if the total colony count and volatile basic nitrogen increased significantly, it should be coated again.

Images