A process for sterilizing meat products
Antibacterial agents are prepared by chitosan-loaded with neomethylhesperidin dihydrochalone, and sprayed onto the surface of meat products using ultraviolet-assisted ultrasonic atomization spraying technology, solving the problems of meat quality and microbial residue caused by high-temperature autoclave sterilization, and achieving effective antivirus sterilization and extended shelf life.
Patent Information
- Application Number
- CN202411803421.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-04-04
AI Technical Summary
The existing high-temperature autoclave sterilization methods lead to deterioration in the quality of meat, loss of nutrients and a decrease in taste during the sterilization process, and it is difficult to completely eliminate spores or pathogenic bacteria inside the product, affecting food safety and shelf life.
Antibacterial agents are prepared by chitosan-loaded neomethylhesperidin dihydrochalone, and sprayed onto the surface of meat products through ultraviolet-assisted ultrasonic atomization spraying technology to achieve antivirus and sterilization effect.
Effectively inhibit the growth of a variety of bacteria and fungi, maintain the original flavor and nutritional properties of meat products, extend the shelf life, and ensure food safety.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of meat product preparation, in particular to a process for disinfecting and sterilizing meat products. Background Art
[0002] Meat products are rich in protein, fat, minerals and vitamins, and have high nutritional value, which is deeply loved by consumers. However, it is precisely because of the presence of these nutrients that meat products are easily contaminated by microorganisms and spoil. Traditional sterilization methods mainly include high-temperature sterilization (121°C) and pasteurization (about 80°C). Among them, high-temperature and high-pressure sterilization technology is considered to be one of the most effective means of meat product disinfection. Meat products treated in this way can reach a sterile state, greatly extending their shelf life, and can be stored for up to 6 months at room temperature.
[0003] However, this high-temperature and high-pressure sterilization method also has obvious defects: prolonged exposure to extreme temperatures can lead to deterioration of meat product texture, darkening of color, serious loss of nutrients, and reduced taste and slicing performance. If you try to lower the sterilization temperature to mitigate the above negative effects, it will be difficult to completely eliminate harmful microorganisms such as spores or pathogenic bacteria that may exist in the product, thus failing to meet the national requirements for commercial sterility standards, which in turn affects the safe storage period of the product.
[0004] Therefore, it is particularly important to develop a technology that can effectively kill microorganisms in meat products without relying on high temperature and high pressure conditions. This not only helps to maintain the original flavor and nutritional properties of meat products, but also ensures food safety and meets market demand. Summary of the invention
[0005] The purpose of the present invention is to provide a process for sterilizing and disinfecting meat products to solve the problems existing in the prior art.
[0006] In order to solve the above technical problems, the present invention provides the following technical solution: a process for sterilizing meat products, comprising the following steps: (1) placing chitosan in a steam explosion device, increasing the pressure to 2.2-2.4 MPa for steam explosion treatment, then rapidly reducing the pressure to normal pressure, and drying to constant weight to obtain modified chitosan; (2) The modified chitosan was mixed with 10 g / L acetic acid aqueous solution at a mass ratio of 1:6-8, 0.060-0.065 times the mass of the modified chitosan was added with glycerol, and the mixture was stirred at 400-600 r / min for 6-8 h, and then 1.8-2.1 times the mass of the modified chitosan was added with neomethyl hesperidin dihydrochalcone solution, the temperature was raised to 35-40°C, and the mixture was stirred at 400-500 r / min for 12-16 h to obtain an antibacterial agent; (3) The antimicrobial agent is placed in an ultrasonic atomizer and sprayed onto the surface of the meat product. Ultraviolet light is used to assist the spraying. The total amount of spraying is 0.5-2 g / kg. After spraying, the antimicrobial agent is dried to obtain the sterilized meat product.
[0007] Furthermore, the time of the steam explosion treatment in step (1) is 4 to 6 minutes.
[0008] Furthermore, the drying in step (1) refers to constant temperature drying at 65-70°C.
[0009] Furthermore, in the step (2), the new methyl hesperidin dihydrochalcone solution is prepared by dissolving methyl hesperidin dihydrochalcone in water to prepare a solution with a concentration of 0.2-0.6 g / L.
[0010] Furthermore, the ultrasonic atomization spraying condition in step (3) is that the spraying distance is 1-2 cm and the meat product is moved during the spraying process.
[0011] Furthermore, the conditions for ultrasonic atomization spraying in step (3) are that the ultrasonic frequency is 40 kHz and the power is 300 W.
[0012] Furthermore, the wavelength of the ultraviolet light in step (3) is 350 nm and 254 nm.
[0013] Furthermore, in step (3), the drying step is to place the sprayed meat product in an oven at 20-35°C and dry it for 2-3 hours to obtain the sterilized meat product.
[0014] Compared with the prior art, the beneficial effects achieved by the present invention are: The invention provides a process for disinfecting and sterilizing meat products. The process comprises the following steps: firstly, chitosan is loaded with neomethyl hesperidin dihydrochalcone to prepare an antibacterial agent, and then the antibacterial agent is sprayed onto the surface of the meat product by ultraviolet-assisted ultrasonic atomization spraying technology to achieve the effects of disinfection and sterilization.
[0015] Firstly, steam explosion pretreatment is used to prepare modified chitosan, and then the modified chitosan is loaded with neomethyl hesperidin dihydrochalcone as an antibacterial agent. The introduction of neomethyl hesperidin dihydrochalcone can further enhance the antibacterial effect and effectively inhibit the growth of various bacteria and fungi. At the same time, chitosan coating can improve the stability of neomethyl hesperidin dihydrochalcone, and by controlling the release rate, the activity of neomethyl hesperidin dihydrochalcone is prolonged, thereby improving the durability of the antibacterial agent, and neomethyl hesperidin dihydrochalcone can also improve the flavor of meat products; the antibacterial agent is ultrasonically atomized and sprayed onto the surface of the meat product. The ultrasonic atomization spraying technology can form a uniform and dense coating on the substrate surface, improve the adhesion and stability of the coating on the surface of the meat product, and ultraviolet assistance helps to further solidify the coating, enhance its durability and protective effect, effectively extend the shelf life of the meat product, and ultraviolet light can destroy the DNA structure of microorganisms, further improving the effect of disinfection and sterilization. DETAILED DESCRIPTION
[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0017] In order to more clearly illustrate the method provided by the present invention, the following examples are used to describe in detail the various index testing methods for the process of disinfection and sterilization of meat products provided in the following examples. Sterilization and disinfection performance: The meat products prepared in the embodiment and the comparative example of the same mass were tested for the killing of microorganisms in accordance with GB 4789.1-2016 "National Food Safety Standard General Principles for Food Microbiology Examination".
[0018] Adhesion: The same mass of meat products prepared in the example and the comparative example were rubbed with a force of 20 N for 5 minutes to detect the shedding of the film. Example 1
[0019] A process for sterilizing meat products, comprising the following steps: (1) placing chitosan in a steam explosion device, increasing the pressure to 2.2 MPa for steam explosion treatment for 4 min, then rapidly reducing the pressure to normal pressure, and drying at a constant temperature of 65°C to a constant weight to obtain modified chitosan; (2) Dissolve neomethyl hesperidin dihydrochalcone in water to prepare a neomethyl hesperidin dihydrochalcone solution with a concentration of 0.2 g / L, mix the modified chitosan with a 10 g / L acetic acid aqueous solution at a mass ratio of 1:6, add glycerol in an amount of 0.060 times the mass of the modified chitosan, stir at 400 r / min for 6 h, then add neomethyl hesperidin dihydrochalcone solution in an amount of 1.8 times the mass of the modified chitosan, heat to 35°C, and stir at 400 r / min for 12 h to obtain an antibacterial agent; (3) The antibacterial agent was placed in an ultrasonic atomizer and sprayed onto the surface of the meat product. The ultrasonic frequency was 40 kHz, the power was 300 W, the spraying distance was 1 cm, and the total spraying amount was 0.5 g / kg. The meat product was moved during the spraying process. Ultraviolet light with wavelengths of 350 nm and 254 nm was applied during the spraying. The sprayed meat product was placed in an oven at 20°C and dried for 2 h to obtain the sterilized meat product. Example 2
[0020] A process for sterilizing meat products, comprising the following steps: (1) placing chitosan in a steam explosion device, increasing the pressure to 2.3 MPa for steam explosion treatment for 5 min, then rapidly reducing the pressure to normal pressure, and drying at a constant temperature of 68°C to a constant weight to obtain modified chitosan; (2) Dissolve neomethyl hesperidin dihydrochalcone in water to prepare a neomethyl hesperidin dihydrochalcone solution with a concentration of 0.4 g / L, mix the modified chitosan with a 10 g / L acetic acid aqueous solution at a mass ratio of 1:7, add glycerol at a mass of 0.063 times the mass of the modified chitosan, stir at 500 r / min for 7 h, then add neomethyl hesperidin dihydrochalcone solution at a mass of 2.0 times the mass of the modified chitosan, heat to 38°C, and stir at 450 r / min for 14 h to obtain an antibacterial agent; (3) The antibacterial agent was placed in an ultrasonic atomizer and sprayed onto the surface of the meat product. The ultrasonic frequency was 40 kHz, the power was 300 W, the spraying distance was 2 cm, and the total spraying amount was 1.5 g / kg. The meat product was moved during the spraying process. Ultraviolet light with wavelengths of 350 nm and 254 nm was applied during the spraying. The sprayed meat product was placed in a 30°C oven and dried for 2.5 h to obtain the sterilized meat product. Example 3
[0021] A process for sterilizing meat products, comprising the following steps: (1) placing chitosan in a steam explosion device, increasing the pressure to 2.3 MPa for steam explosion treatment for 6 min, then rapidly reducing the pressure to normal pressure, and drying at a constant temperature of 70°C until constant weight is obtained to obtain modified chitosan; (2) Dissolve neomethyl hesperidin dihydrochalcone in water to prepare a neomethyl hesperidin dihydrochalcone solution with a concentration of 0.6 g / L, mix the modified chitosan with a 10 g / L acetic acid aqueous solution at a mass ratio of 1:8, add glycerol in an amount of 0.065 times the mass of the modified chitosan, stir at 600 r / min for 8 h, then add the neomethyl hesperidin dihydrochalcone solution in an amount of 2.1 times the mass of the modified chitosan, heat to 40°C, and stir at 500 r / min for 16 h to obtain an antibacterial agent; (3) The antibacterial agent was placed in an ultrasonic atomizer and sprayed onto the surface of the meat product. The ultrasonic frequency was 40 kHz, the power was 300 W, the spraying distance was 2 cm, and the total spraying amount was 2 g / kg. The meat product was moved during the spraying process. Ultraviolet light with wavelengths of 350 nm and 254 nm was applied during the spraying. The sprayed meat product was placed in a 35°C oven and dried for 3 hours to obtain the sterilized meat product.
[0022] Comparative Example 1 The difference between Comparative Example 1 and Example 2 is that step (1) is omitted, and step (2) is changed to: dissolving neomethyl hesperidin dihydrochalcone in water to prepare a neomethyl hesperidin dihydrochalcone solution with a concentration of 0.4 g / L, mixing chitosan with 10 g / L acetic acid aqueous solution at a mass ratio of 1:7, adding glycerol in an amount of 0.063 times the mass of chitosan, stirring at 500 r / min for 7 h, then adding a neomethyl hesperidin dihydrochalcone solution in an amount of 2.0 times the mass of chitosan, heating to 38° C., and stirring at 450 r / min for 14 h to obtain an antibacterial agent; the remaining steps are the same as those of Example 2.
[0023] Comparative Example 2 The difference between Comparative Example 2 and Example 2 is that step (2) is different. Step (2) is changed to: mixing the modified chitosan and 10 g / L acetic acid aqueous solution in a mass ratio of 1:7, adding glycerol in an amount of 0.063 times the mass of the modified chitosan, and stirring at 500 r / min for 7 h to obtain an antibacterial agent; the remaining steps are the same as those in Example 2.
[0024] Comparative Example 3 The difference between Comparative Example 3 and Example 2 is that step (3) is different. Step (3) is changed to: the antibacterial agent is placed in an ultrasonic atomizer and sprayed onto the surface of the meat product. The ultrasonic frequency is 40 kHz, the power is 300 W, the spraying distance is 2 cm, the total spraying amount is 1.5 g / kg, the meat product is moved during the spraying process, and the sprayed meat product is placed in a 30°C oven and dried for 2.5 h to obtain the sterilized meat product; the remaining steps are the same as those in Example 2.
[0025] Effect example Table 1 below shows the performance analysis results of the meat product disinfection and sterilization processes using Examples 1 to 3 of the present invention and Comparative Examples 1 to 3.
[0026] Table 1
[0027] From the comparison of the experimental data of Example 2 and Comparative Example 1, it can be found that the present invention first uses steam explosion pretreatment to prepare modified chitosan, and then allows the modified chitosan to load neomethyl hesperidin dihydrochalcone as an antibacterial agent. The introduction of neomethyl hesperidin dihydrochalcone can further enhance the antibacterial effect and effectively inhibit the growth of various bacteria and fungi. At the same time, chitosan coating can improve the stability of neomethyl hesperidin dihydrochalcone, and prolong the activity of neomethyl hesperidin dihydrochalcone by controlling the release rate, thereby improving the durability of the antibacterial agent; from the comparison of the experimental data of Example 2 and Comparative Example 2, it can be found that the chitosan coating of the present invention can improve the stability of neomethyl hesperidin dihydrochalcone , by controlling the release rate, the activity of neomethyl hesperidin dihydrochalcone is prolonged, thereby improving the durability of the antibacterial agent, and neomethyl hesperidin dihydrochalcone can also improve the flavor of meat products; from the comparison of the experimental data of Example 2 and Comparative Example 3, it can be found that when the antibacterial agent is plasma sprayed onto the surface of the meat product, the plasma spraying technology can form a uniform and dense coating on the substrate surface, improve the adhesion and stability of the coating on the surface of the meat product, and ultraviolet assistance helps to further solidify the coating, enhance its durability and protective effect, and effectively extend the shelf life of the meat product, and ultraviolet light can destroy the DNA structure of microorganisms, further improving the effect of disinfection and sterilization.
[0028] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations within the meaning and scope of the equivalent elements of the claims be included in the invention. Any marking in a claim should not be considered as limiting the claim to which it relates.
Claims
1. A process for sterilizing meat products, characterized in that: The following steps are involved: (1) placing chitosan in a steam explosion device, increasing the pressure to 2.2-2.4 MPa for steam explosion treatment, then rapidly reducing the pressure to normal pressure, and drying to constant weight to obtain modified chitosan; (2) The modified chitosan was mixed with 10 g / L acetic acid aqueous solution at a mass ratio of 1:6-8, 0.060-0.065 times the mass of the modified chitosan was added with glycerol, and the mixture was stirred at 400-600 r / min for 6-8 h, and then 1.8-2.1 times the mass of the modified chitosan was added with neomethyl hesperidin dihydrochalcone solution, the temperature was raised to 35-40°C, and the mixture was stirred at 400-500 r / min for 12-16 h to obtain an antibacterial agent; (3) The antimicrobial agent is placed in an ultrasonic atomizer and sprayed onto the surface of the meat product. Ultraviolet light is used to assist the spraying. The total amount of spraying is 0.5-2 g / kg. After spraying, the antimicrobial agent is dried to obtain the sterilized meat product.
2. A meat product disinfection and sterilization process according to claim 1, characterized in that: The steam explosion treatment time in step (1) is 4 to 6 minutes.
3. The process for sterilizing meat products according to claim 1, characterized in that: The drying in step (1) refers to constant temperature drying at 65-70°C.
4. The process for sterilizing meat products according to claim 1, characterized in that: In the step (2), the new methyl hesperidin dihydrochalcone solution is prepared by dissolving methyl hesperidin dihydrochalcone in water to prepare a solution with a concentration of 0.2-0.6 g / L.
5. The process for sterilizing meat products according to claim 1, characterized in that: The conditions for ultrasonic atomization spraying in step (3) are that the spraying distance is 1-2 cm and the meat product is moved during the spraying process.
6. The process for sterilizing meat products according to claim 1, characterized in that: The conditions for ultrasonic atomization spraying in step (3) are that the ultrasonic frequency is 40 kHz and the power is 300 W.
7. The process for sterilizing meat products according to claim 1, characterized in that: The wavelength of the ultraviolet light in step (3) is 350 nm and 254 nm.
8. The process for sterilizing meat products according to claim 1, characterized in that: The drying in step (3) is to place the sprayed meat product in an oven at 20-35°C and dry it for 2-3 hours to obtain the sterilized meat product.