Ecological water for enhancing aroma and retaining freshness of meat and preparation method of ecological water

Abstract

The invention belongs to the field of ecological water, and mainly relates to ecological water for enhancing aroma and retaining freshness of meat and a preparation method of the ecological water. In the storage or transportation process of meat and meat products, the key point of reducing the production and processing cost of the meat is to maintain the freshness of the meat and reduce the infection of harmful bacteria. Two leuconostoc mesenteroides are utilized to modify the pepper extract under the synergistic effect, and a fermentation product obtained after modification is wider in antibacterial spectrum and stronger in antibacterial effect. Moreover, a plurality of natural active components are added in the processing technology, and the edible titanium dioxide is subjected to nanocrystallization operation through a reaction kettle, so that the mineral content in the ecological water is greatly increased, the residual chemical components are reduced, and the product is an innovative product which is natural and extremely high in safety. The preservative can be used for meat preservation and aroma enhancement, bacterial pollution reduction, meat product shelf life prolonging, meat color protection and the like.

Description

Technical Field

[0001] This invention belongs to the field of ecological water, and relates to a kind of freshness-locking ecological water, specifically to an ecological water for enhancing the flavor and locking in the freshness of meat and its preparation method. Background Technology

[0002] In existing technologies, ecological water refers to a new type of water that, based on purified water, undergoes magnetization, mineral water processing, and other methods to alter the physical structure of minerals in the water without changing its original composition, thereby producing beneficial effects on the human body. Compared to purified water, it contains richer trace elements and active ions.

[0003] With the improvement of people's living standards and the enhancement of health awareness, the public has increasingly higher requirements for quality of life and food quality, demanding not only delicious taste but also nutritious and healthy eating. Meat consumption accounts for an increasingly larger proportion of the diet, and the safety and dosage of meat additives are receiving increasing attention. Meat is rich in nutrients and has a high water content, making it susceptible to the growth of microorganisms such as E. coli and oxidation in the air. Microorganisms degrade proteins and fats, producing volatile amines, skatole, and other substances that cause meat products to smell bad, discolor, and affect food safety. Microorganisms that cause meat spoilage or foodborne infections mainly include E. coli, Salmonella, Clostridium perfringens, anaerobic Clostridium botulinum, Listeria, Staphylococcus aureus, and Clostridium difficile. Additives are needed during the processing, transportation, and storage of meat products to inhibit or kill these microorganisms, thereby extending shelf life and enhancing flavor and freshness.

[0004] Commonly used preservatives in meat production are mainly chemically synthesized substances such as benzoates, nitrites, and parabens. Many of these widely used chemical preservatives pose safety risks, including carcinogenicity and teratogenicity. While some studies have demonstrated the potential of biological preservatives for meat preservation, these often result in alterations to the food's color and flavor. Therefore, inventing an ecological water system for enhancing the flavor and locking in freshness of meat is of great significance for promoting social development. Summary of the Invention

[0005] To address the above problems, the present invention aims to provide an ecological water preparation process for enhancing the flavor and locking in the freshness of meat, thereby solving the problems mentioned in the background section. The present invention is achieved as follows: an ecological water for enhancing the flavor and locking in the freshness of meat and its preparation method, with the specific preparation steps as follows:

[0006] S1. Take 70-90ml of deionized water and use an XCRS74-400×300 drum magnetic separator to continuously magnetize the water. Adjust the current to 180-240mA and magnetize for 2-2.5 hours. Then, collect the magnetized water in a 100ml beaker.

[0007] S2. Dissolve 1-1.8g of edible titanium dioxide, 8-13ml of high metasilicic acid water, and 2-4ml of glucose solution in 40-50ml of deionized water. After mixing evenly, add the mixture to a 100ml polytetrafluoroethylene reactor liner. React at 160-180℃ for 10-15h. After cooling to room temperature, centrifuge, wash, and dry to obtain cubic nano-silicon titanium oxide.

[0008] S3. Preparation of mineral-rich magnetized water: First, stir 5-6g of zeolite, 1.5-2g of montmorillonite, 1.5-2g of sepiolite, 1-1.5g of dolomite, 2-2.5g of diatomite and 0.5-0.8g of graphene evenly, then put it into a heating furnace and heat it at 150-200℃ for 28-36min. After cooling to room temperature, add 70-90ml of magnetized water obtained in step S1 and 1-1.5g of silicon titanium oxide from step S2, stir evenly, and filter to obtain mineral-rich magnetized water.

[0009] S4. Preparation of Sichuan pepper fermentation medium: Sichuan pepper is crushed and passed through a 100-mesh sieve to obtain Sichuan pepper powder; 22-28g of Sichuan pepper powder, 1.0-1.2g of NaCl, 3.0-3.2g of K2HPO4, 0.20-0.22g of MgSO4, 0.20-0.22g of KCl, and 1.0-1.2g of (NH4)NO3 are added to an empty culture medium;

[0010] S5. Preparation of fermentation broth: Leuconostoc mesenteroides AP7 and Leuconostoc mesenteroides L21-49 were cultured in PDA plates for 10 days, and the spore concentration was prepared by washing with sterile water to a concentration of 10. 7 -10 9 A spore suspension of 1 spore / ml was inoculated into beef extract peptone liquid medium that had been cultured for 3 days at a volume ratio of 5%, and cultured at 25-30℃ and 200-250r / min to obtain a homogeneous spore solution.

[0011] S6. Preparation of Sichuan pepper fermentation product: Inoculate the seed liquid into the Sichuan pepper fermentation medium at an inoculation rate of 8-12% by volume. The fermentation temperature is 24-26℃, the shaking speed is 150-180 r / min, and the fermentation time is 5 days to obtain Sichuan pepper fermentation product.

[0012] S7. Preparation of modified Sichuan pepper components: Adjust the pH of the fermented Sichuan pepper to 5-6, add heat-resistant α-amylase, and enzymatically hydrolyze in a water bath at 80-100℃ for 30-40 min; adjust the temperature to 60-70℃, adjust the pH of the fermented product to 5-6, add cellulase with an activity unit of 11000 U / g, and enzymatically hydrolyze in a water bath at 80-100℃ for 1.5-2 h; after enzymatic hydrolysis, heat in a water bath at 100℃ to deactivate the enzyme, centrifuge at 3000 r / min for 15 min, and collect the supernatant; add 4-5 times the volume of ethanol to the supernatant, let it stand to precipitate for 10 h, centrifuge at 3000 r / min for 15 min, and collect the precipitate to obtain the modified Sichuan pepper soluble fiber component with stronger antibacterial effect under the synergistic effect of the strains;

[0013] S8. Preparation of meat flavor-enhancing ecological water: Based on a total mass percentage of 1, the mass percentage content of each component of the flavor-enhancing ecological water is as follows: 5-10% tea polyphenols, 10-15% modified Sichuan pepper soluble fiber, and 75-85% mineral-rich magnetized water obtained in step S3. After adding the above components in sequence and mixing them evenly, 80ml of preservative gas is introduced, and the mixture is sealed and refrigerated at 0-4℃ to obtain the meat flavor-enhancing and freshness-locking ecological water.

[0014] Preferably, in step S1, the magnetic field strength is 220 mA and the magnetization time is 2 h.

[0015] Preferably, in step S2, the amount of edible titanium dioxide used to prepare the silicon titanium oxide is 1g, and the amount of high metasilicic acid water is 10ml.

[0016] Preferably, in step S3, the amounts of each mineral component are 5g of zeolite, 1.5g of montmorillonite, 2g of sepiolite, 1.0g of dolomite, 2.5g of diatomite, and 0.5g of graphene, the temperature is 180℃, the amount of magnetized water obtained in step S1 is 70ml, and the amount of silicon titanium oxide obtained in step S2 is 1g.

[0017] Preferably, the optimal weight ratio of the Sichuan pepper fermentation culture medium in step S4 is 26g Sichuan pepper powder, 1.2g NaCl, 3.0g K2HPO4, 0.20g MgSO4, 0.22g KCl, and 1.2g (NH4)NO3.

[0018] Preferably, the concentration of the spore suspension during the preparation of the fermentation broth in step S5 is 10. 8 1 spore / ml, and cultured at 25℃ and 250r / min after inoculation.

[0019] Preferably, in step S6, the inoculation amount of seed liquid for preparing Sichuan pepper fermentation is 10%, the fermentation temperature is 25℃, and the shaking speed is 150r / min.

[0020] Preferably, in step S7, the pH of the modified Sichuan pepper component is 6, the water bath enzymatic hydrolysis temperature is 90℃, the time is 30min, the temperature is adjusted to 65℃, the water bath enzymatic hydrolysis is carried out for 2h, and the volume of ethanol added is 5 times that of the supernatant.

[0021] Preferably, the amount of each component added to the ecological water in step S8 is 8% tea polyphenols, 12% modified Sichuan pepper soluble fiber, and 80% mineral-rich magnetized water obtained in step S3.

[0022] The beneficial effects of this invention are as follows:

[0023] 1. This invention prepares an ecological water rich in natural active ingredients to enhance the flavor and lock in the freshness of meat, reducing the addition of chemical components, which is beneficial to human health and conforms to the current consumer market concept.

[0024] 2. The tea polyphenols added in this invention are natural antioxidants that can scavenge free radicals, effectively inhibit oxidation caused by free radical chain reactions, maintain the good color of meat and protect its nutrients, and have a good color-protecting effect. In addition, they also have the effects of accelerating the decomposition and metabolism of human fat and inhibiting cardiovascular diseases.

[0025] 3. The modified silicon titanium oxide reaches the nanoscale, which is conducive to the absorption of minerals and has a good function of softening blood vessels in the human body. It can keep the blood vessel walls elastic and alleviate arteriosclerosis, cardiovascular and heart diseases.

[0026] 4. This invention cleverly utilizes the biotechnology of fermentation with two compound strains to modify the components in the Sichuan pepper fermentation culture medium. The modified Sichuan pepper soluble fiber component has improved antibacterial effect and increased antibacterial species, which can effectively extend the time during meat processing, transportation and storage, while also helping to maintain the cell membrane elasticity of red meat cells.

[0027] 5. The use of this invention will not significantly alter the flavor and nutritional value of meat while maintaining strong antibacterial properties, thus better meeting the market demand of the modern food industry. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a SEM image of edible titanium dioxide particles in nano-silicon titanium oxide in Example 1 of the present invention.

[0030] Figure 2 This is a hardness comparison diagram of Embodiment 2 of the present invention and Comparative Examples 2, 3, 4, and 5.

[0031] Figure 3 This is a comparison chart of the quality loss rate between Embodiment 2 of the present invention and Comparative Examples 2, 3, 4, and 5.

[0032] Figure 4 This is a comparison chart of the coliform counts in Example 2 of the present invention and Comparative Examples 2, 3, 4, and 5.

[0033] Figure 5 This is a comparison chart of colony counts between Example 2 of the present invention and Comparative Examples 2, 3, 4, and 5. Detailed Implementation

[0034] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that, unless otherwise specified, the following embodiments and features described therein can be combined with each other.

[0035] Example 1

[0036] This embodiment demonstrates that the silicon titanium oxide heated in the reactor has much smaller microparticles than untreated edible titanium dioxide and high metasilicic acid water, which greatly increases the mineral content in the ecological water and facilitates absorption by meat.

[0037] S1. Take 70ml of deionized water and use an XCRS74-400×300 drum magnetic separator to continuously magnetize the water. Adjust the current to 180mA. After magnetizing for 2 hours, collect the magnetized water in a 100ml beaker.

[0038] S2. Dissolve 1g of edible titanium dioxide, 8ml of high metasilicic acid water, and 2ml of glucose solution in 40ml of deionized water. After mixing evenly, add the mixture to a 100ml polytetrafluoroethylene reactor liner. React at 160℃ for 10h. After cooling to room temperature, centrifuge, wash, and dry to obtain cubic nano-silicon titanium oxide.

[0039] S3. Preparation of mineral-rich magnetized water: First, stir 5g of zeolite, 1.5g of montmorillonite, 1.5g of sepiolite, 1g of dolomite, 2g of diatomite and 0.5g of graphene evenly, then put them into a heating furnace and heat them at 150℃ for 30min. After cooling to room temperature, add 70ml of magnetized water obtained in step S1 and 1g of silicon titanium oxide in step S2, stir evenly, and filter to obtain mineral-rich magnetized water.

[0040] S4. Preparation of Sichuan pepper fermentation medium: Sichuan pepper was crushed and passed through a 100-mesh sieve to obtain Sichuan pepper powder; 22g of Sichuan pepper powder, 1.0g of NaCl, 3.0g of K2HPO4, 0.20g of MgSO4, 0.20g of KCl, and 1.0g of (NH4)NO3 were added to an empty culture medium;

[0041] S5. Preparation of fermentation broth: Leuconostoc mesenteroides AP7 and Leuconostoc mesenteroides L21-49 were cultured in PDA plates for 10 days, and the spore concentration was prepared by washing with sterile water to a concentration of 10. 7 A spore suspension of 1 spore / ml was inoculated into beef extract peptone liquid medium that had been cultured for 3 days at a volume ratio of 5%, and cultured at 25℃ and 200r / min to obtain a homogeneous spore solution.

[0042] S6. Preparation of Sichuan pepper fermentation product: The seed liquid was inoculated into the Sichuan pepper fermentation medium at an inoculation amount of 8% by volume. The fermentation temperature was 24℃, the shaking speed was 150r / min, and the fermentation time was 5d to obtain Sichuan pepper fermentation product.

[0043] S7. Preparation of modified Sichuan pepper components: The pH of the Sichuan pepper fermentation product was adjusted to 5, and a thermoresistant α-amylase was added. The mixture was enzymatically hydrolyzed in an 80℃ water bath for 30 min. The temperature was adjusted to 60℃, the pH of the fermentation product was adjusted to 5, and a cellulase with an activity unit of 11000 U / g was added. The mixture was enzymatically hydrolyzed in an 80℃ water bath for 1.5 h. After the enzymatic hydrolysis was completed, the enzyme was heated in a 100℃ water bath to inactivate it. The supernatant was collected after centrifugation at 3000 r / min for 15 min. Four times the volume of ethanol was added to the supernatant, and the mixture was allowed to stand for precipitation for 10 h. The precipitate was collected after centrifugation at 3000 r / min for 15 min to obtain the modified Sichuan pepper soluble fiber component with stronger antibacterial effect under the synergistic effect of the two strains.

[0044] S8. Preparation of meat flavor-enhancing ecological water: Based on the sum of mass percentages of 1, the mass percentages of each component of the flavor-enhancing ecological water are as follows: 5% tea polyphenols, 12% modified Sichuan pepper soluble fiber, and 83% mineral-rich magnetized water obtained in step S3. After adding the above components in order and mixing them evenly, 80ml of preservative gas is introduced, and the mixture is sealed and refrigerated at 0℃ to obtain the flavor-enhancing and freshness-locking ecological water for meat.

[0045] Comparative Example 1: Except for step S3, which does not add silicon titanium oxide treated in the reactor and directly replaces it with an equal amount of titanium dioxide powder and high metasilicic acid water, the other steps are the same as in Example 1.

[0046] The mineral content of the two types of prepared ecological water was determined by atomic absorption spectrophotometry.

[0047]

[0048] In the formula: V is the volume of the colorimetric solution (ml); m is the mass of the ecological water (g). The sample to be tested was measured three times, and the result was the average of the three measurements.

[0049] The mineral element content of ecological water containing silicon-titanium oxide after reactor treatment was compared with that of untreated silicon-titanium oxide. The results are shown in the table below:

[0050] Table 1

[0051]

[0052] Figure 1 This is a SEM image of the nano-sized edible titanium dioxide particles in the silicon titanium oxide of Example 1 of this invention. It can be seen that the particle size of the edible titanium dioxide is very small, around 100 nm. As shown in Table 1, the ecological water containing silicon titanium oxide after reactor treatment has a higher mineral content, especially Si and Ti elements. Si participates in the calcification process of human bone, promoting growth, maintaining arterial wall elasticity, protecting the normal growth of inner wall tissues, and maintaining cardiovascular function. Ti has a high affinity for the human body and is beneficial to human physical and mental health. Ecological water with a high silicon titanium content is even more beneficial to human health.

[0053] Example 2

[0054] This embodiment demonstrates that adding tea polyphenols to ecological water can effectively remove free radicals from the water.

[0055] S1. Take 90ml of deionized water and use an XCRS74-400×300 drum magnetic separator to continuously magnetize the water. Adjust the current to 240mA and magnetize for 2.5 hours. Then, collect the magnetized water in a 100ml beaker.

[0056] S2. Dissolve 1.8g of edible titanium dioxide, 13ml of high metasilicic acid water, and 4ml of glucose solution in 50ml of deionized water. After mixing evenly, add the mixture to a 100ml polytetrafluoroethylene reactor liner. React at 180℃ for 15h. After cooling to room temperature, centrifuge, wash, and dry to obtain cubic nano-silicon titanium oxide.

[0057] S3. Preparation of mineral-rich magnetized water: First, stir 5-6g of zeolite, 1.5-2g of montmorillonite, 1.5-2g of sepiolite, 1-1.5g of dolomite, 2-2.5g of diatomite and 0.5-0.8g of graphene evenly, then put it into a heating furnace and heat it at 200℃ for 30min. After cooling to room temperature, add 90ml of magnetized water obtained in step S1 and 1.5g of silicon titanium oxide from step S2, and stir evenly to obtain mineral-rich magnetized water.

[0058] S4. Preparation of Sichuan pepper fermentation medium: Sichuan pepper was crushed and passed through a 100-mesh sieve to obtain Sichuan pepper powder; 28g of Sichuan pepper powder, 1.2g of NaCl, 3.2g of K2HPO4, 0.22g of MgSO4, 0.22g of KCl, and 1.2g of (NH4)NO3 were added to an empty culture medium;

[0059] S5. Preparation of fermentation broth: Leuconostoc mesenteroides AP7 and Leuconostoc mesenteroides L21-49 were cultured in PDA plates for 10 days, and the spore concentration was prepared by washing with sterile water to a concentration of 10. 9 A spore suspension of 1 spore / ml was inoculated into beef extract peptone liquid medium that had been cultured for 3 days at a volume ratio of 5%, and cultured at 30℃ and 250r / min to obtain a homogeneous spore solution.

[0060] S6. Preparation of Sichuan pepper fermentation product: The seed liquid was inoculated into the Sichuan pepper fermentation medium at an inoculation amount of 12% by volume. The fermentation temperature was 26℃, the shaking speed was 180r / min, and the fermentation time was 5d to obtain Sichuan pepper fermentation product.

[0061] S7. Preparation of modified Sichuan pepper components: The pH of the Sichuan pepper fermentation product was adjusted to 6, and a thermoresistant α-amylase was added. The mixture was enzymatically hydrolyzed in a 100℃ water bath for 40 min. The temperature was adjusted to 70℃, the pH of the fermentation product was adjusted to 6, and papain was added. The mixture was enzymatically hydrolyzed in a 100℃ water bath for 2 h. After the enzymatic hydrolysis was completed, the enzyme was heated in a 100℃ water bath to deactivate it. The supernatant was collected after centrifugation at 3000 r / min for 15 min. Five times the volume of ethanol was added to the supernatant, and the mixture was allowed to stand for precipitation for 10 h. The precipitate was collected after centrifugation at 3000 r / min for 15 min to obtain the modified Sichuan pepper soluble fiber component with stronger antibacterial effect under the synergistic effect of the two strains.

[0062] S8. Preparation of meat flavor-enhancing ecological water: Based on the sum of mass percentages of 1, the mass percentages of each component of the flavor-enhancing ecological water are as follows: 10% tea polyphenols, 15% modified Sichuan pepper soluble fiber, and 75% mineral-rich magnetized water obtained in step S3. After adding the above components in order and mixing them evenly, 80ml of preservative gas is introduced, and the mixture is sealed and refrigerated at 4℃ to obtain the flavor-enhancing and freshness-locking ecological water for meat.

[0063] Comparative Example 2: Except for step S7, which does not involve the addition of tea polyphenols, the remaining steps are the same as in Example 2.

[0064] The free radical scavenging rate in the product was determined using DPPH reagent. The specific steps are as follows:

[0065] Take 3 mL of sample solutions from Example 2 and Comparative Example 2, add 3 mL of 0.5 mmol / mL DPPH solution to each, mix well, and let stand in the dark for 30 min. Then measure the absorbance of the two products at a wavelength of 517 nm. Take another 3 mL of sample solutions from Example 2 and Comparative Example 2, add 3 mL of ethanol solution to each, mix well, and let stand in the dark for 30 min. Then measure the absorbance at 517 nm. The control group data uses the absorbance data of a mixture of 3 mL DPPH solution and 3 mL methanol solution.

[0066] DPPH removal rate calculation formula:

[0067]

[0068] Where A1 is the absorbance of the solution after mixing the sample solution and DPPH solution, A2 is the absorbance of the solution after mixing the sample solution and ethanol solution, and A0 is the absorbance of the solution after mixing the DPPH solution and methanol solution.

[0069] The free radical scavenging effects of ecological water with and without added tea polyphenols were compared, and the measurement data are shown in the table below:

[0070] Table 2

[0071] project Example 2 Comparative Example 2 DPPH free radical scavenging rate (%) 79.28±2.43 19.73±2.61

[0072] As can be seen from the data in the table, the free radical scavenging effect of Example 2 is significantly better than that of Comparative Example 2, which can effectively maintain the elasticity of meat cells and reduce the loss of collagen.

[0073] Example 3

[0074] This embodiment demonstrates that the Sichuan pepper extract modified by dual-strain synergistic fermentation has the effects of preserving and enhancing the aroma of meat, inhibiting bacterial growth, and extending shelf life.

[0075] S1. Take 80ml of deionized water and use an XCRS74-400×300 drum magnetic separator to continuously magnetize the water. Adjust the current to 200mA and magnetize for 2.3 hours. Then, collect the magnetized water in a 100ml beaker.

[0076] S2. Dissolve 1.5g of edible titanium dioxide, 10ml of high metasilicic acid water, and 3ml of glucose solution in 45ml of deionized water. After mixing evenly, add the mixture to a 100ml polytetrafluoroethylene reactor liner. React at 170℃ for 12h. After cooling to room temperature, centrifuge, wash, and dry to obtain cubic nano-silicon titanium oxide.

[0077] S3. Preparation of mineral-rich magnetized water: First, stir 5.5g of zeolite, 1.5g of montmorillonite, 2g of sepiolite, 1.2g of dolomite, 2.3g of diatomite and 0.6g of graphene evenly, then put them into a heating furnace and heat them at 180℃ for 30min. After cooling to room temperature, add 80ml of magnetized water obtained in step S1 and 1.2g of silicon titanium oxide from step S2, stir evenly, and filter to obtain mineral-rich magnetized water.

[0078] S4. Preparation of Sichuan pepper fermentation medium: Sichuan pepper was crushed and passed through a 100-mesh sieve to obtain Sichuan pepper powder; 25g of Sichuan pepper powder, 1.1g of NaCl, 3.1g of K2HPO4, 0.21g of MgSO4, 0.212g of KCl, and 1.1g of (NH4)NO3 were added to an empty culture medium;

[0079] S5. Preparation of fermentation broth: Leuconostoc mesenteroides AP7 and Leuconostoc mesenteroides L21-49 were cultured in PDA plates for 10 days, and the spore concentration was prepared by washing with sterile water to a concentration of 10. 8 A spore suspension of 1 spore / ml was inoculated into beef extract peptone liquid medium that had been cultured for 3 days at a volume ratio of 5%, and cultured at 28℃ and 220r / min to obtain a homogeneous spore solution.

[0080] S6. Preparation of Sichuan pepper fermentation product: The seed liquid was inoculated into the Sichuan pepper fermentation medium at a volume ratio of 10%. The fermentation temperature was 25℃, the shaking speed was 160r / min, and the fermentation time was 5d to obtain Sichuan pepper fermentation product.

[0081] S7. Preparation of modified Sichuan pepper components: The pH of the Sichuan pepper fermentation product was adjusted to 5.5, and a thermoresistant α-amylase was added. The mixture was enzymatically hydrolyzed in a 90℃ water bath for 35 min. The temperature was adjusted to 65℃, the pH of the fermentation product was adjusted to 5.5, and a cellulase with an activity unit of 11000 U / g was added. The mixture was enzymatically hydrolyzed in a 90℃ water bath for 1.8 h. After the enzymatic hydrolysis was completed, the enzyme was heated in a 100℃ water bath to deactivate it. The supernatant was collected after centrifugation at 3000 r / min for 15 min. 4.5 times the volume of ethanol was added to the supernatant, and the mixture was allowed to stand for precipitation for 10 h. The precipitate was collected after centrifugation at 3000 r / min for 15 min. The modified Sichuan pepper soluble fiber component with stronger antibacterial effect under the synergistic effect of the two strains was obtained.

[0082] S8. Preparation of meat flavor-enhancing ecological water: Based on the sum of mass percentages of 1, the mass percentages of each component of the flavor-enhancing ecological water are as follows: 8% tea polyphenols, 13% modified Sichuan pepper soluble fiber, and 79% mineral-rich magnetized water obtained in step S3. After adding the above components in order and mixing them evenly, 80ml of preservative gas is introduced, and the mixture is sealed and refrigerated at 2℃ to obtain the flavor-enhancing and freshness-locking ecological water for meat.

[0083] Comparative Example 3: Except for replacing the magnetized water with tap water in step S7, all other steps are the same as in Example 2.

[0084] Comparative Example 4: Leuconostoc mesenteroides AP7 was used alone to ferment the substances in the Sichuan pepper fermentation medium, and the remaining steps were the same as in Example 2.

[0085] Comparative Example 5: Leuconostoc mesenteroides L21-49 was used alone to ferment the substances in the Sichuan pepper fermentation medium, and the remaining steps were the same as in Example 2.

[0086] Comparative Example 6: Without fermentation, the Sichuan pepper fermentation culture medium components from step S3, instead of the modified Sichuan pepper soluble fiber components, were directly added to the ecological water in step S7. All other aspects were the same as in Example 2.

[0087] Using pork as the experimental material, the antibacterial properties, preservation, and nutrient loss rate of Example 2 were compared with those of Comparative Examples 3, 4, 5, and 6 through the following experimental methods:

[0088] First, several freshly slaughtered pork pieces, each weighing 600g and identical in size, fat-to-lean ratio, color, and odor, were taken and tested under environmental conditions of 25℃ and 50% RH. One piece of pork was sprayed three times with 50ml of the ecological water prepared in Example 3 and Comparative Examples 3-6, respectively, ensuring complete contact between the liquid and the surface of each piece. After 5 hours, the following indicators were measured:

[0089] (1) Sensory evaluation

[0090] Sensory evaluations were conducted before and after the experiment. Specifically, the appearance color and permeability of the meat were observed under normal sunlight conditions, and the smell of the pork was judged independently and subjectively. At least 20 people were evaluated, and if more than 75% of them believed that the meat met the sensory evaluation requirements in Table 3, it was considered to meet the requirements.

[0091] Table 3

[0092]

[0093] (2) Quality loss rate

[0094] The mass loss rate is one of the refined indicators for measuring meat preservation. It involves absorbing the juices from the surface of the meat using highly absorbent paper, measuring the mass of the meat samples before and after the test, and calculating the mass loss rate.

[0095]

[0096] Where W0 is the mass (g) of the sample before the experiment begins, and W is the mass (g) of the sample after the experiment ends.

[0097] (3) Meat firmness

[0098] The firmness of meat is one of the important criteria for judging its freshness. The firmness value of meat is tested using a food texture analyzer, and each pork sample is tested 3 times and the average value is taken.

[0099] (4) Total bacterial count

[0100] Microbiological indicators were determined according to GB 4789.2—2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Colony Count" and GB 4789.3—2016 "National Food Safety Standard - Microbiological Examination of Food - Coliform Count". The total colony count was determined according to the method specified in GB / T4789.2.

[0101] The obtained data are recorded in Table 4, and the antibacterial preservation effects of Example 2 and Comparative Examples 3, 4, 5, and 6 are analyzed.

[0102] Table 4

[0103]

[0104] The experimental results show that the antibacterial effect of the example is much stronger than that of the comparative example, indicating that deionized water has a better antibacterial and preservation effect than tap water, and that the best antibacterial effect can only be achieved when the two strains work together.

[0105] Sensory evaluators: Composed of 30 professionals trained in food sensory evaluation.

[0106] Evaluation and Judgment Method: The evaluation is conducted through a blind tasting process using coded numbers. Based on the sensory requirements for meat and meat products, scores are assigned on a 100-point scale.

[0107] Evaluation Method: A comprehensive judgment was made based on the four aspects shown in the table. Pork before and after spraying with the ecological water prepared in Example 3 was cooked, with the same seasonings added and cooking time. Sensory evaluation of the cooked meat was then conducted. The requirements and process for the cooked meat evaluation are shown in Table 5.

[0108] Table 5

[0109]

[0110]

[0111] Based on the key points and quality requirements of sensory evaluation of meat, comparisons were made in terms of color, condition, aroma, and taste, focusing on evaluating the strengths and weaknesses of each style. The degree of sensory evaluation was used to describe the characteristics, avoiding the vagueness caused by simply using technical terminology. The advantages, disadvantages, and quality of cooked meat were assessed. The sensory evaluation results are shown in Table 6.

[0112] Table 6

[0113] project Score Color state odor taste Before the experiment 96 20 20 28 28 After the experiment 96 19 19 30 28

[0114] The experimental results show that the ecological water prepared in Example 3 has an aroma-enhancing effect on meat products, and has little effect on the taste, color and condition of meat products.

[0115] The embodiments described above are merely illustrative of the preparation process of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. An ecological water system for enhancing the flavor and locking in the freshness of meat, characterized by: The specific preparation method is as follows: S1. Take 70-90ml of deionized water and use an XCRS74-400×300 drum magnetic separator to continuously magnetize the water. Adjust the current to 180-240mA and magnetize for 2-2.5 hours. Then, collect the magnetized water in a 100ml beaker. S2. Dissolve 1-1.8g of edible titanium dioxide, 8-13ml of high metasilicic acid water, and 2-4ml of glucose solution in 40-50ml of deionized water. After mixing evenly, add the mixture to a 100ml polytetrafluoroethylene reactor liner. React at 160-180℃ for 10-15h. After cooling to room temperature, centrifuge, wash, and dry to obtain cubic nano-silicon titanium oxide. S3. Preparation of mineral-rich magnetized water: First, stir 5-6g of zeolite, 1.5-2g of montmorillonite, 1.5-2g of sepiolite, 1-1.5g of dolomite, 2-2.5g of diatomite and 0.5-0.8g of graphene evenly, then put it into a heating furnace and heat it at 150-200℃ for 30 minutes. After cooling to room temperature, add 70-90ml of magnetized water obtained in step S1 and 1.0-1.5g of silicon titanium oxide from step S2, stir evenly, and filter to obtain mineral-rich magnetized water. S4. Preparation of Sichuan pepper fermentation medium: Sichuan pepper is crushed and passed through a 100-mesh sieve to obtain Sichuan pepper powder; 22-28g of Sichuan pepper powder, 1.0-1.2g of NaCl, 3.0-3.2g of K2HPO4, 0.20-0.22g of MgSO4, 0.20-0.22g of KCl, and 1.0-1.2g of (NH4)NO3 are added to an empty culture medium; S5. Preparation of fermentation broth: Leuconostoc mesenteroides AP7 and Leuconostoc mesenteroides L21-49 were cultured in PDA plates for 10 days, and the spore concentration was prepared by washing with sterile water to a concentration of 10. 7 -10 9 A spore suspension of 1 spore / ml was inoculated into beef extract peptone liquid medium that had been cultured for 3 days at a volume ratio of 5%, and cultured at 25-30℃ and 200-250r / min to obtain a homogeneous spore solution. S6. Preparation of Sichuan pepper fermentation product: Inoculate the seed liquid into the Sichuan pepper fermentation medium at an inoculation rate of 8-12% by volume. The fermentation temperature is 24-26℃, the shaking speed is 150-180 r / min, and the fermentation time is 5 days to obtain Sichuan pepper fermentation product. S7. Preparation of modified Sichuan pepper components: Adjust the pH of the Sichuan pepper fermentation product to 5-6, add heat-resistant α-amylase, and enzymatically hydrolyze in a water bath at 80-100℃ for 30-40 min; adjust the temperature to 60-70℃, adjust the pH of the fermentation product to 5-6, add cellulase with an activity unit of 11000 U / g, and enzymatically hydrolyze in a water bath at 80-100℃ for 1.5-2 h; after enzymatic hydrolysis, heat in a water bath at 100℃ to deactivate the enzyme, centrifuge at 3000 r / min for 15 min, and collect the supernatant; add 4-5 times the volume of ethanol to the supernatant, let it stand to precipitate for 10 h, centrifuge at 3000 r / min for 15 min, and collect the precipitate to obtain the modified Sichuan pepper soluble fiber component with stronger antibacterial effect under the synergistic effect of the two strains; S8. Preparation of meat flavor-enhancing ecological water: Based on the sum of mass percentages of 1, the mass percentages of each component of the flavor-enhancing ecological water are as follows: tea polyphenols 5-10%, modified Sichuan pepper soluble fiber 12-15%, and mineral-rich magnetized water obtained in step S3 75-85%. After adding the above components in sequence and mixing them evenly, 80ml of preservative gas is introduced, and the mixture is sealed and refrigerated at 0-4℃ to obtain the meat flavor-enhancing and freshness-locking ecological water.

2. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 1, characterized in that: In step S1, the current for the water magnetization process is 220mA, and the magnetization time is 2h.

3. The method for preparing meat-enhancing and fresh-locking ecological water according to claim 1 or 2, characterized in that: In step S2, the amount of edible titanium dioxide used to prepare silicon titanium oxide is 1g, and the amount of high metasilicic acid water is 10ml.

4. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 3, characterized in that: In step S3, the amounts of each mineral component are 5g of zeolite, 1.5g of montmorillonite, 2g of sepiolite, 1.0g of dolomite, 2.5g of diatomite, and 0.5g of graphene. The temperature is 180℃. The amount of magnetized water obtained in step S1 is 70ml, and the amount of silicon titanium oxide obtained in step S2 is 1g.

5. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 1 or 4, characterized in that: The optimal weight ratio of the Sichuan pepper fermentation medium in step S4 is 26g Sichuan pepper powder, 1.2g NaCl, 3.0g K2HPO4, 0.20g MgSO4, 0.22g KCl, and 1.2g (NH4)NO3.

6. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 5, characterized in that: In step S5, the concentration of the spore suspension during the preparation of the fermentation broth is 10. 8 1 spore / ml, and cultured at 25℃ and 250r / min after inoculation.

7. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 6, characterized in that: In step S6, when preparing the Sichuan pepper ferment, the inoculation amount of seed liquid is 10%, the fermentation temperature is 25℃, and the shaking speed is 150r / min.

8. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 7, characterized in that: In step S7, when preparing the modified Sichuan pepper components, the pH was 6, the water bath enzymatic hydrolysis temperature was 90℃, the time was 30min, the temperature was adjusted to 65℃, and the water bath enzymatic hydrolysis was carried out for 2h. The volume of ethanol added was 5 times that of the supernatant.

9. The method for preparing the meat-enhancing and fresh-locking ecological water according to claim 8, characterized in that: The amount of each component added to the ecological water in step S8 is 8% tea polyphenols, 12% modified Sichuan pepper soluble fiber, and 80% mineral-rich magnetized water obtained in step S3.

10. The meat flavor-enhancing and freshness-locking ecological water prepared according to any one of claims 1-9.

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