Pork fresh-keeping agent and fresh-keeping method

Abstract

The invention discloses a pork preservative which comprises the following components: a bioactive polysaccharide compound, a herbaceous antibacterial extract, a multi-source isomeric preparation and the balance of a buffer solution, wherein the ratio of each component is as follows: 15-25% of the bioactive polysaccharide compound, 5-10% of the herbaceous antibacterial extract, 5-9% of the multi-source isomeric preparation and the balance of the buffer solution, and the sum of the mass percent of each component is 100%. Compared with the prior art, the pork fresh-keeping agent and the fresh-keeping method have the advantages that the pork fresh-keeping agent and the fresh-keeping method are environmentally friendly, harm to human bodies is reduced, and food safety is guaranteed.

Description

Technical Field

[0001] This invention relates to the field of food preservation technology, specifically to a pork preservative and preservation method. Background Technology

[0002] Pork is an important source of protein in people's daily diet, and its consumption is enormous.

[0003] However, pork is highly susceptible to microbial contamination and oxidation during storage and transportation, leading to a decline in quality and problems such as discoloration, off-flavor, and spoilage. This not only shortens the shelf life of pork but may also pose a potential threat to consumers' health.

[0004] Currently, common methods for preserving pork in the market mainly include low-temperature refrigeration, vacuum packaging, and the addition of chemical preservatives. Although low-temperature refrigeration can delay the spoilage of pork to a certain extent, it requires a lot of energy, and improper temperature control during storage and transportation can still lead to a decline in pork quality. Vacuum packaging can reduce the contact between pork and oxygen and inhibit the growth of microorganisms, but it cannot completely prevent the reproduction of microorganisms, and the packaging cost is relatively high.

[0005] While chemical preservatives can effectively inhibit the growth of microorganisms, long-term consumption may have adverse effects on human health, which does not meet consumers' needs for food safety and health. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the above-mentioned technical defects and provide a pork preservative and preservation method that is environmentally friendly, reduces harm to the human body, and ensures food safety.

[0007] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: a pork preservative, comprising the following components: a bioactive polysaccharide complex, a herbal antibacterial extract, a multi-source isomer preparation, and the remainder being a buffer solution;

[0008] The components are in the following proportions: 15-25% bioactive polysaccharide complex, 5-10% herbal antibacterial extract, 5-9% multi-source isomer preparation, and the balance is buffer solution, with the sum of the mass percentages of each component being 100%.

[0009] Preferably, the buffer solution is a food-grade buffer solution with a pH of 5.5 to 6.45.

[0010] Preferably, the bioactive polysaccharide complex includes one or more combinations of trehalose-chitosan complex, chitosan and xylooligosaccharide complex, chitosan-nano zinc oxide complex, and rosmarinic acid-chitosan complex.

[0011] Preferably, the herbal antibacterial extract comprises sustained-release microspheres formed by one or more of the following: clove extract, rosemary extract, tea polyphenol derivatives, artemisinin derivatives, and cardamom extract.

[0012] Preferably, the multi-source isomer formulation includes one or more combinations of organic acid regulators, antioxidants, synergists, natural antimicrobial peptides, and complex enzyme formulations.

[0013] Preferably, the organic acid regulator is a mixture of lactic acid and citric acid in a 2:1 ratio, the natural antimicrobial peptide is lactoferrin peptide extracted from whey protein, and the compound enzyme preparation is composed of lysozyme and glucose oxidase in a 2:1 mass ratio.

[0014] The synergistic agent is a combination of natural cross-linking agents and bioactive small molecules, and the antioxidant is a combination of polyphenolic compounds and vitamin derivatives.

[0015] Another aspect of this invention discloses a method for preparing a pork preservative, comprising the following steps:

[0016] S1: Select bioactive polysaccharide complexes for pretreatment;

[0017] S2: Weigh the raw materials for the food-grade buffer solution according to the formula to obtain the buffer solution;

[0018] S3: Mix the bioactive polysaccharide complex obtained in S1 with a buffer solution, and simultaneously add sustained-release microspheres of herbal antibacterial extract and continue stirring to obtain a polysaccharide dispersion.

[0019] S4: Blending multi-source heterogeneous formulations;

[0020] S5: Homogeneously mix the components obtained from S3 and S4 in proportion;

[0021] S5: Sterilized packaging.

[0022] Preferably, the viscosity of the polysaccharide dispersion in S3 is 300-500 mPa.

[0023] Preferably, after sterilization in step S5, the sample is filled with nitrogen and sealed in a brown glass bottle, then stored at 4°C.

[0024] The advantages of this invention compared with the prior art are as follows: the pork preservative provided by this invention uses natural and safe ingredients, does not contain harmful chemicals, is harmless to human health, and meets consumers' needs for food safety and health.

[0025] Through the synergistic effect of bioactive polysaccharide complex, herbal antibacterial extract and multi-source isomer preparation, it can effectively inhibit the growth and reproduction of microorganisms in pork, delay the oxidative deterioration of pork, and significantly extend the shelf life of pork.

[0026] Among them, the herbal antibacterial extract is made into sustained-release microspheres, which can prolong the release time of antibacterial components and improve the long-lasting preservation effect of the preservative;

[0027] The preparation method provided in this invention is easy to industrialize and convenient to promote and use. Attached Figure Description

[0028] Figure 1 This is a flowchart illustrating a method for preparing a pork preservative. Detailed Implementation

[0029] The present invention will now be described in further detail with reference to the accompanying drawings.

[0030] Combined with appendix Figure 1 As shown, a pork preservative comprises the following components: a bioactive polysaccharide complex, a herbal antibacterial extract, a multi-source isomer formulation, and the remainder being a buffer solution;

[0031] The components are in the following proportions: 15-25% bioactive polysaccharide complex, 5-10% herbal antibacterial extract, 5-9% multi-source isomer preparation, and the balance is buffer solution, with the sum of the mass percentages of each component being 100%.

[0032] The buffer solution is a food-grade buffer solution with a pH of 5.5–6.45.

[0033] In one embodiment:

[0034] Bioactive polysaccharide complexes include one or more combinations of trehalose-chitosan complex, chitosan and xylooligosaccharide complex, chitosan-nano zinc oxide complex, and rosmarinic acid-chitosan complex;

[0035] In one embodiment:

[0036] Herbal antibacterial extracts include sustained-release microspheres formed from one or more of the following: clove extract, rosemary extract, tea polyphenol derivatives, artemisinin derivatives, and cardamom extract.

[0037] In one embodiment:

[0038] Multi-source isomer formulations include one or more combinations of organic acid regulators, antioxidants, synergists, natural antimicrobial peptides, and complex enzyme preparations;

[0039] In one embodiment:

[0040] The organic acid regulator is a mixture of lactic acid and citric acid in a 2:1 ratio; the natural antimicrobial peptide is lactoferrin peptide extracted from whey protein; and the compound enzyme preparation is composed of lysozyme and glucose oxidase in a 2:1 mass ratio.

[0041] The synergistic agent is a combination of natural cross-linking agents and bioactive small molecules, and the antioxidant is a combination of polyphenolic compounds and vitamin derivatives.

[0042] A method for preparing a pork preservative includes the following steps: S1: Pre-treating a bioactive polysaccharide complex;

[0043] S2: Weigh the food-grade buffer solution raw materials according to the formula to obtain the buffer solution; S3: Mix the bioactive polysaccharide complex obtained in S1 with the buffer solution, and add the sustained-release microspheres of herbal antibacterial extract and continue stirring to obtain a polysaccharide dispersion; S4: Formulate the multi-source isomer formulation; S5: Homogenize and mix the components obtained in S3 and S4 in proportion; S6: Sterilize and package.

[0044] The polysaccharide dispersion in S3 has a viscosity of 300-500 mPa. After sterilization in S5, it is filled with nitrogen and sealed in a brown glass bottle, and stored at 4°C.

[0045] In specific implementation of the present invention,

[0046] The bioactive polysaccharide complex uses 20% trehalose-chitosan complex;

[0047] Herbal antibacterial extract: 8% clove extract sustained-release microspheres;

[0048] Multi-source heterogeneous formulation: 3% organic acid regulator (lactic acid and citric acid in a 2:1 ratio), 2% antioxidant (a combination of polyphenolic compounds and vitamin derivatives), 1% synergist (a combination of natural cross-linking agents and bioactive small molecules), 2% natural antimicrobial peptide (lactoferrin peptide), 2% compound enzyme preparation (lysozyme and glucose oxidase in a 2:1 mass ratio), and 2% buffer solution. Food-grade buffer solution with a pH of 6.0 is selected.

[0049] The trehalose-chitosan complex was selected and pretreated by washing, drying, and pulverizing. The raw material for the food-grade buffer solution was weighed, and an appropriate amount of distilled water was added. The mixture was stirred to dissolve and the pH was adjusted to 6.0 to obtain the buffer solution. The pretreated trehalose-chitosan complex was slowly added to the buffer solution, and the mixture was stirred at 200 rpm for 30 minutes at 40°C to ensure complete dissolution and dispersion. Then, clove extract sustained-release microspheres were added, and the mixture was stirred until homogeneous, resulting in a polysaccharide dispersion with a viscosity of 400 mPa.

[0050] According to the formula requirements, weigh out the organic acid regulator, antioxidant, synergist, natural antimicrobial peptide, compound enzyme preparation and other ingredients, mix them evenly to obtain a polyhexamethylene preparation. Add the polysaccharide dispersion and the polyhexamethylene preparation to a homogenizer at a ratio of 85:15, and homogenize them at a pressure of 20MPa and 50℃ for 10 minutes to obtain a pork preservative. Sterilize the prepared pork preservative by high temperature instantaneous sterilization. After sterilization, fill it with nitrogen and seal it in a brown glass bottle, and store it at 4℃.

[0051] In another embodiment:

[0052] The bioactive polysaccharide complex consists of 15% chitosan and xylooligosaccharide complex, 5% rosmarinic acid-chitosan complex, herbal antibacterial extracts: 5% rosemary extract sustained-release microspheres, 3% tea polyphenol derivative sustained-release microspheres, multi-source isomerization preparations: 4% organic acid regulator (lactic acid and citric acid in a 2:1 ratio), 1% antioxidant (a combination of polyphenolic compounds and vitamin derivatives), 1.5% synergist (a combination of natural cross-linking agents and bioactive small molecules), 1.5% natural antimicrobial peptide (lactoferrin peptide), 1% compound enzyme preparation (lysozyme and glucose oxidase in a 2:1 mass ratio), and a food-grade buffer solution with a pH of 5.8.

[0053] Chitosan-xylooligosaccharide complex and rosmarinic acid-chitosan complex were selected and pretreated by washing, drying, and pulverizing. Raw materials for a food-grade buffer solution were weighed, and an appropriate amount of distilled water was added. The mixture was stirred to dissolve and the pH was adjusted to 5.8 to obtain a buffer solution. The pretreated chitosan-xylooligosaccharide complex and rosmarinic acid-chitosan complex were then slowly added to the buffer solution. The mixture was stirred at 180 rpm for 40 minutes at 35°C to ensure complete dissolution and dispersion. Then, rosemary extract sustained-release microspheres and tea polyphenol derivative sustained-release microspheres were added, and the mixture was stirred until homogeneous, yielding a polysaccharide dispersion with a viscosity of 350 mPa.

[0054] According to the formula requirements, weigh out the organic acid regulator, antioxidant, synergist, natural antimicrobial peptide, and compound enzyme preparation, mix them evenly to obtain a multi-source isomer formulation. Add the polysaccharide dispersion and the multi-source isomer formulation to a homogenizer at a ratio of 80:20, and homogenize them at 18MPa pressure and 45℃ for 12 minutes to obtain a pork preservative. Sterilize the prepared pork preservative using ultraviolet sterilization. After sterilization, fill the bottle with nitrogen and seal it in a brown glass bottle, and store it at 4℃.

[0055] The contents not described in detail in this specification are existing technologies known to those skilled in the art.

[0056] The scope of protection of this invention is defined by the appended claims and their equivalents. Therefore, the following detailed description of embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention.

[0057] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A pork preservative, characterized by: The composition comprises the following components: bioactive polysaccharide complex, herbal antibacterial extract, multi-source isomerization preparation and a balance of buffer solution. The ratio of each component is: bioactive polysaccharide complex 15-25%, herbal antibacterial extract 5-10%, multi-source isomerization preparation 5-9% and a balance of buffer solution, the sum of the mass percentage of each component is 100%.

2. The pork preservative according to claim 1, characterized in that: The buffer solution is a food-grade buffer solution with a pH of 5.5-6.

45.

3. The pork preservative according to claim 1, characterized in that: The bioactive polysaccharide complex comprises one or more combinations of trehalose-chitosan complex, chitosan-xylo-oligosaccharide complex, chitosan-nano zinc oxide complex, and rosemary acid-chitosan complex.

4. The pork preservative according to claim 1, characterized in that: The herbal antibacterial extract comprises one or more combinations of clove extract, rosemary extract, tea polyphenol derivatives, artemisinin derivatives, and Amomum kravanh extract to form sustained-release microspheres.

5. The pork preservative according to claim 1, characterized in that: The multi-source isomerization preparation comprises one or more combinations of organic acid regulator, antioxidant, synergistic aid, natural antibacterial peptide, and complex enzyme preparation.

6. The pork preservative according to claim 5, characterized in that: The organic acid regulator is a mixture of lactic acid and citric acid in a ratio of 2:1, the natural antibacterial peptide is lactoferrin peptide extracted from whey protein, and the complex enzyme preparation is composed of lysozyme and glucose oxidase in a mass ratio of 2:

1. The synergistic aid is a combination of natural crosslinking agent and bioactive small molecules, and the antioxidant is a combination of polyphenolic compounds and vitamin derivatives.

7. A method for preparing a pork preservative, applied to the pork preservative of any one of claims 1-6, characterized in that: The method comprises the following steps: S1: selecting a bioactive polysaccharide complex for pretreatment; S2: weighing the food-grade buffer solution raw material according to the formula amount to obtain a buffer solution; S3: mixing the bioactive polysaccharide complex obtained in S1 with the buffer solution, and adding the sustained-release microspheres of the herbal antibacterial extract to continue stirring to obtain a polysaccharide dispersion; S4: preparing a multi-source isomerization preparation; S5: homogeneously mixing the components obtained in S3 and S4 in proportion; S5: sterilization and packaging.

8. The method for preparing a pork preservative according to claim 6, characterized in that: The viscosity of the polysaccharide dispersion in S3 is 300-500 mPa.

9. The method for preparing a pork preservative according to claim 6, characterized in that: After sterilization in S5, the product is filled with nitrogen, sealed in a brown glass bottle and stored at 4°C.

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