Preservative and fresh-keeping method for multi-taste anti-hunger small meat jujubes

Abstract

The invention discloses a preservative and fresh-keeping method for multi-taste anti-hunger small meat jujubes, and relates to the technical field of food processing and fresh keeping. Comprising the following steps: preparing a matrix: mixing meat paste with prebiotic dietary fibers and natural vegetable gum to form a prebiotic meat paste matrix with a water-binding capacity gel network; performing flavor modulation and forming: dividing the prebiotic meat paste matrix into different taste batches, mixing the prebiotic meat paste matrix with different sterile solid compound seasonings, and performing processing and forming to obtain independent multi-taste meat jujube units; curing and inoculating, carrying out hot processing on the meat jujube units until the central temperature reaches a commercial sterilization safety threshold value, and maintaining sufficient hot penetration time; and cooling to a probiotic survival temperature range, and electrostatically spraying a matched composite probiotic agent on the surface of the meat jujube unit according to the taste type of the meat jujube unit. After the product is cured and cooled, the adaptive composite probiotic agent is electrostatically sprayed according to different taste characteristics, a directional, efficient and firm active probiotic protection layer is established on the surface of the product, and the antibacterial effect is improved.

Description

Technical Field

[0001] This invention relates to the field of food processing and preservation technology, specifically to a method for preserving and preventing spoilage of multi-flavored, hunger-suppressing small meat dates. Background Technology

[0002] Meatballs, as a traditional ready-to-eat meat product, are widely loved by consumers for their diverse flavors, convenience, and rich nutrition. With the accelerating pace of life, the market demand for snack meat products that combine hunger-suppressing properties with health benefits is increasing. However, conventional technologies for producing these multi-flavored, functional meatballs face the following core contradictions regarding preservation and functional maintenance: the contradiction between adding functional ingredients and maintaining product texture stability, and the contradiction between high-intensity sterilization processes and the retention of active functional components.

[0003] For example, patent publication number CN101828590A discloses a method for preserving fresh prepared meat products using an edible gelatin antibacterial coating. Through the synergistic effect of gelatin and antibacterial agents (Nisin, potassium sorbate, EDTA-2Na), microorganisms are effectively inhibited, juice loss is reduced, and sensory quality is improved, thereby extending the refrigerated shelf life. Specific steps include: preparing a gelatin film-forming solution, dissolving the antibacterial agent, mixing the coating solution, immersing the meat products, and rapid cooling. This method is simple to operate and has a significant preservation effect.

[0004] However, the above-mentioned and similar technical solutions have the following shortcomings: they rely on exogenous chemical preservatives, their antibacterial effect is passive and from the outside to the inside, making it difficult to continuously and effectively regulate the micro-ecological environment inside the product, and general technical methods are difficult to adapt to the differentiated preservation needs of multi-flavor and functional products. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preserving and keeping fresh multi-flavored, hunger-suppressing small meat dates, in order to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a method for preserving and keeping multi-flavored, hunger-suppressing small meatballs, comprising: Matrix preparation involves mixing minced meat with prebiotic dietary fiber and natural plant gum to form a prebiotic minced meat matrix with a water-retaining gel network. Flavor modulation and shaping: The prebiotic minced meat matrix is ​​divided into different flavor batches, which are then mixed with different aseptic solid compound seasonings and processed into independent multi-flavor meat date units. The meatball units are heat-processed until the core temperature reaches the commercial sterilization safety threshold and sufficient heat penetration time is maintained; cooled to the probiotic survival temperature range, and a suitable compound probiotic agent is electrostatically sprayed onto the surface of the meatball units according to their flavor type. The inoculated jujube units are placed in a packaging bag with an acid-base responsive microcapsule layer on the inner wall; the active substances in the microcapsule layer are adjusted according to the flavor type. The process involves sealing and activating the packaging bag by vacuuming it to a specific low pressure, allowing the compound probiotic agent to colonize the product surface and form a synergistic antibacterial microecology with the help of prebiotic dietary fiber. Refrigerated distribution combines individually packaged products into sales units and stores and transports them at temperatures that inhibit microbial growth.

[0007] Furthermore, the prebiotic dietary fiber is at least one of fructooligosaccharides, inulin, or polydextrose.

[0008] Furthermore, the natural plant gum is at least one of guar gum, xanthan gum, or konjac gum, which enables the product texture to meet the preset elasticity standard.

[0009] Furthermore, the solid compound seasoning is subjected to ultra-fine pulverization to a uniformly dispersed particle size and then sterilized by irradiation.

[0010] Furthermore, the electrostatic spraying employs an atomization precision capable of forming a uniform microbial coating.

[0011] Furthermore, when vacuuming the packaging bag, the decision to fill it with an inert gas mixture system is made based on the fat content characteristics of the product.

[0012] Compared with the prior art, the beneficial effects of the present invention are: A multi-flavored, hunger-suppressing meatball preservation method involves introducing prebiotic dietary fiber and natural plant gum into a minced meat matrix and synergistically gelling them to construct a stable three-dimensional gel network with high water retention, which greatly improves the texture and elasticity of the product and inhibits the reproduction potential of microorganisms.

[0013] Meanwhile, by electrostatically spraying a suitable compound probiotic agent according to different flavor characteristics after the product has matured and cooled, a directional, efficient and strong active probiotic protective layer is established on the product surface, which enhances the antibacterial effect. By using packaging bags with acid-base responsive microcapsule layers on the inner wall, and by customizing the response threshold of the microcapsules and the core active substances according to the spoilage characteristics of different flavor products, early targeted intervention in the spoilage process is achieved, which improves the preservation effect. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the multi-flavored hunger-suppressing meat dates preservation method of the present invention. Detailed Implementation

[0015] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1: Preservation and freshness of black pepper flavored hunger-suppressing meat dates.

[0017] like Figure 1 As shown, the present invention provides a technical solution: a method for preserving and keeping fresh multi-flavored, hunger-suppressing small meatballs, comprising: Step 1: Matrix Preparation. Minced meat is mixed with prebiotic dietary fiber and natural plant gum to form a prebiotic minced meat matrix with a water-retaining gel network. The prebiotic dietary fiber is fructooligosaccharide; the natural plant gum is guar gum.

[0018] It is important to note that 1000g of minced pork (with a moisture content of approximately 70%) was mixed with 50g of fructooligosaccharides and 10g of gellan gum, and mechanically stirred at 4°C for 15 minutes to form a uniform, viscous prebiotic minced pork matrix with a distinct gel texture. Measurements showed that the water-holding capacity of the gel network reached 87% at this stage.

[0019] Fructooligosaccharides, as prebiotics, provide a specific carbon source for subsequent inoculation of probiotics; kerogen gum forms a heat-irreversible gel with meat protein, and works synergistically with prebiotics to build a highly water-holding gel network structure, reducing the free water content and water activity in the product, and inhibiting the growth of microorganisms at the matrix level.

[0020] Step 2: Flavor Preparation and Shaping. The prebiotic minced meat matrix is ​​divided into different flavor batches, each mixed with different aseptic solid compound seasonings, and then processed into independent multi-flavor meatball units.

[0021] It should be noted that the above-mentioned prebiotic minced meat matrix is ​​used to make the black pepper flavor. Add 60g of ultrafinely pulverized (particle size D90≤45μm) and sterilized by 10kGy electron beam irradiation to the matrix and mix well. Use a sausage stuffer to fill the seasoned minced meat into protein casings with a diameter of approximately 18mm, forming meatball units approximately 3cm in length.

[0022] The ultra-fine pulverization ensures uniform dispersion of the seasonings and avoids local high osmotic pressure from damaging the stability of water activity; irradiation sterilization, without changing the physical state of the powder (no clumping, no melting), solves the risk of microbial contamination that increases significantly due to the reduction in particle size, and eliminates microbial contamination sources introduced by the seasonings themselves.

[0023] Step 3: Maturation and Inoculation. The meatball units are heat-processed until the core temperature reaches the commercial sterilization safety threshold and maintained for sufficient heat penetration time; cooled to the probiotic survival temperature range, and a suitable compound probiotic agent is electrostatically sprayed onto the surface of the meatball units according to their flavor type.

[0024] It is important to note that the formed meatball units should be cooked at 85℃ for 10 minutes to bring the core temperature of the meatballs to the commercial sterilization safety threshold (e.g., 72℃). This process effectively inactivates pathogenic bacteria and most spoilage bacteria in the minced meat, while protecting the gel network structure, prebiotic activity, and product texture. It also prevents overheating that could lead to product aging and water loss, thus preserving a suitable food and structural foundation for probiotic colonization. After cooking, the meatballs should be cooled to a temperature conducive to subsequent probiotic survival and colonization (e.g., 28℃).

[0025] The compound probiotic formulation, for black pepper flavored products, contains antibacterial components such as piperine, and employs a combination of *Lactobacillus plantarum* and *Pediococcus pentosaceus* (in a 1:1 ratio). *Lactobacillus plantarum* exhibits strong adaptability to complex environments, while *Pediococcus pentosaceus* rapidly produces acid, quickly lowering the pH value of the product's surface microenvironment, creating a synergistic effect with the antibacterial properties of the flavoring itself. The freeze-dried probiotic powder is dissolved in sterile physiological saline, and the concentration is adjusted to 1×10⁻⁶. 9 CFU / ml.

[0026] Using an electrostatic spraying device (with atomized particle size controlled at 30μm), a suitable compound probiotic agent is sprayed onto the surface of the jujube unit. The spraying amount is precisely controlled so that 0.8-1.0 ml of bacterial suspension adheres to the surface area of ​​100g of product. This electrostatic spraying allows the charged probiotic droplets to be uniformly and firmly adsorbed onto the jujube surface, forming a biological protective film. The inoculation accuracy and efficiency are far superior to traditional immersion or spraying, and the dosage is controllable, avoiding excessive wetting of the product surface.

[0027] Step 4: Packaging. Place the inoculated jujube units into a packaging bag with an acid-base responsive microcapsule layer on the inner wall.

[0028] It is important to note that pre-prepared packaging bags are used, and the microcapsule wall material is designed to dissolve or rupture at specific pH thresholds to precisely release the encapsulated active substances, taking into account the specific pH changes that may occur during the storage of different flavored jujube products. For example, the bags used to package black pepper flavored jujubes contain nisin as the active substance loaded within the microcapsules. Black pepper flavored jujubes initially have a relatively low pH (approximately 5.8-6.0), and their spoilage is primarily characterized by acid-resistant spoilage bacteria. Excessive acid production may cause the pH to initially decrease slightly, then rise again due to the production of alkaline substances from protein degradation. The microcapsule wall material is designed to begin swelling and controllably releasing the core substance when the ambient pH rises to 5.9±0.1 (indicating the start of spoilage), achieving early intervention in the spoilage process. After inoculation, the jujube units are packaged into corresponding suitable packaging bags according to flavor, with the number of jujube units per bag determined based on requirements (e.g., 6 units).

[0029] Step 5: Sealing and Activation. Vacuum the packaging bag to a specific low pressure to allow the compound probiotic agent to colonize the product surface and form a synergistic antibacterial microecology with prebiotic dietary fiber.

[0030] It is important to note that when vacuuming the packaging bag, the decision to introduce an inert gas mixture system depends on the product's fat content. If the fat content is ≥15%, a mixture of N2 and CO2 is introduced to mitigate the risk of lipid oxidation while ensuring the activity of probiotics; otherwise, a pure vacuum is maintained.

[0031] The packaging bag is vacuum-sealed to a pressure of 0.06 MPa. Since the product in this embodiment has a fat content of approximately 12%, no inflation is performed; the bag is directly heat-sealed. After sealing, the probiotics on the surface of the jujube rapidly proliferate and colonize using surface moisture and fructooligosaccharides permeating from the matrix. They metabolize and produce antibacterial substances such as organic acids and bacteriocins, forming an active and responsive dual synergistic antibacterial system together with the packaging microcapsules.

[0032] Step Six: Cold Chain Distribution. Individually packaged products are combined into sales units and stored and transported in a continuous cold chain at 0-4℃.

[0033] Example 2: Preservation and freshness of cheese and corn flavored mini meat dates.

[0034] The difference between this embodiment and Embodiment 1 is that: Step 1: Matrix Preparation. The prebiotic dietary fiber consists of inulin (30g) and polydextrose (20g), and the natural plant gums consist of xanthan gum (8g) and konjac gum (4g). The prebiotic meat paste matrix formed after mixing with the meat paste has a gel network water retention rate of 86%.

[0035] Step 2: Flavor Preparation and Shaping. The added compound seasoning is a cheese and corn compound seasoning.

[0036] Step 3: Maturation and Inoculation. For cheese-corn flavored products, which have a relatively high fat content, it's necessary to prevent oil oxidation and dairy-related spoilage bacteria. Therefore, a compound probiotic preparation is formulated, primarily using strains with antioxidant enzyme activity and mold-inhibiting properties, such as *Lactobacillus casei* and *Propionibacterium fischeri* (in a 3:1 ratio). *Lactobacillus casei* has excellent compatibility with dairy products, and the propionic acid metabolite of *Propionibacterium fischeri* is highly effective in inhibiting mold and yeast.

[0037] Step 4: Packaging. The bags used to package the cheese and corn flavored mini meat dates contain microcapsules loaded with tea polyphenols and vitamin E to synergistically inhibit oxidative rancidity. The cheese and corn flavored mini meat dates initially have a near-neutral or slightly acidic pH (approximately 6.2-6.4). Their spoilage characteristics include a high fat content that easily triggers lipolysis and oxidative rancidity, while common spoilage bacteria (such as Pseudomonas and Enterobacteriaceae) also easily grow, leading to a rapid rise in pH. The microcapsule wall material is designed to begin swelling and controllably releasing the core material when the ambient pH rises to 6.4±0.1 (indicating spoilage initiation), achieving early intervention in the spoilage process.

[0038] Step 5: Sealing and Activation. The vacuum level is controlled at 0.07 MPa. Since the fat content of the product in this embodiment is approximately 18%, after vacuuming, a N2:CO2 = 7:3 mixed gas is immediately introduced to atmospheric pressure, followed by heat sealing to further inhibit fat oxidation and aerobic microorganisms.

[0039] Example 3: Preservation and preservation of spicy-flavored small meat dates.

[0040] The difference between this embodiment and Embodiment 1 is that: Step 1: Matrix Preparation. The prebiotic dietary fiber is polydextrose (80g), and the natural plant gum is konjac gum (15g). The prebiotic meat paste matrix formed after mixing with the meat paste has a gel network water holding capacity of 89%.

[0041] Step 2: Flavor Preparation and Shaping. The added compound seasoning is a spicy compound seasoning.

[0042] Step 3: Maturation and Inoculation. Maintain the meatballs at a center temperature of 72℃ for 12 minutes. For the spicy flavored product containing potent antibacterial and stimulating components such as Sichuan peppercorn oil and capsaicin, where pH fluctuations may be significant, a combination of *Lactobacillus acidophilus* and *Pediococcus lactis* (in a 3:1 ratio) is used. *Lactobacillus acidophilus* possesses extremely strong acid tolerance and colonization ability, while *Pediococcus lactis* can rapidly produce acid and bacteriocins. This combination exhibits strong adaptability and competitive advantage in complex spicy environments.

[0043] Step 4: Packaging. The bags used to package the spicy-flavored mini meatballs contain microcapsules loaded with ascorbate palmitate as the active ingredient. The initial pH of the spicy-flavored mini meatballs is slightly alkaline or neutral (approximately 6.5-6.8). Their spoilage is characterized by a high-salt, high-spice environment that inhibits most microorganisms, resulting in a slow initiation of spoilage. However, once this inhibition is overcome, the spoilage flora is dominated by salt- and alkali-tolerant bacteria, and the pH rises slowly at first, then rapidly. The microcapsule wall material is designed to swell and controllably release the core substance when the ambient pH reaches 7.0±0.1 (indicating spoilage initiation), achieving early intervention in the spoilage process.

[0044] Step 5: Sealing and Activation. The vacuum level is controlled at 0.08 MPa. Since the fat content of the product in this embodiment is approximately 18%, after vacuuming, a N2:CO2 mixture of 6.5:3.5 is immediately introduced to 0.03 MPa, followed by heat sealing to further inhibit mold and aerobic bacteria.

[0045] The products of the three embodiments of the present invention and the comparative products prepared by existing technology were stored at 4±0.5℃ for 28 days, and the key microorganisms and quality indicators were tested. The comprehensive comparison is shown in Table 1.

[0046] Table 1: Comprehensive Comparison of Key Indicators between the Product of this Invention and the Comparative Product after 28 Days of Storage (4℃)

[0047] The results show that the method of the present invention has a significant inhibitory effect on typical putrefactive / pathogenic bacteria (Enterobacteriaceae, Pseudomonas); at the same time, it significantly delays oxidation, maintains texture, and achieves a balance between safety, quality and function.

[0048] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended embodiments and their equivalents.

Claims

1. A method for preserving and keeping fresh multi-flavored, hunger-suppressing meat dates, characterized in that, include: Matrix preparation involves mixing minced meat with prebiotic dietary fiber and natural plant gum to form a prebiotic minced meat matrix with a water-retaining gel network. Flavor modulation and shaping: The prebiotic minced meat matrix is ​​divided into different flavor batches, which are then mixed with different aseptic solid compound seasonings and processed into independent multi-flavor meat date units. The meatball units are heat-processed until the core temperature reaches the commercial sterilization safety threshold and sufficient heat penetration time is maintained; cooled to the probiotic survival temperature range, and a suitable compound probiotic agent is electrostatically sprayed onto the surface of the meatball units according to their flavor type. The inoculated jujube units are placed in a packaging bag with an acid-base responsive microcapsule layer on the inner wall; the active substances in the microcapsule layer are adjusted according to the flavor type. The process involves sealing and activating the packaging bag by vacuuming it to a specific low pressure, allowing the compound probiotic agent to colonize the product surface and form a synergistic antibacterial microecology with the help of prebiotic dietary fiber. Refrigerated distribution combines individually packaged products into sales units and stores and transports them at temperatures that inhibit microbial growth.

2. The method for preserving and eliminating the hunger of multi-flavored small meat dates according to claim 1, characterized in that: The prebiotic dietary fiber is at least one of fructooligosaccharides, inulin, or polydextrose.

3. The method for preserving and eliminating the hunger of multi-flavored small meatballs according to claim 1, characterized in that: The natural plant gum is at least one of guar gum, xanthan gum, or konjac gum, which enables the product to achieve a preset elasticity standard.

4. The method for preserving and eliminating the hunger of multi-flavored small meat dates according to claim 1, characterized in that: The solid compound seasoning is processed by ultra-fine grinding to a uniformly dispersed particle size and then sterilized by irradiation.

5. The method for preserving and eliminating the hunger of multi-flavored small meat dates according to claim 1, characterized in that: The electrostatic spraying employs an atomization precision capable of forming a uniform microbial coating.

6. The method for preserving and eliminating the hunger of multi-flavored small meatballs according to claim 1, characterized in that: When vacuuming the packaging bag, the decision to fill it with an inert gas mixture system is made based on the fat content characteristics of the product.

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