The invention discloses a preparation method of water-soluble olive
polyphenol with bacteriostatic and preserved activity on meat products, and the preparation method comprises the following steps of; screening fresh olive leaves,
drying, and crushing into
powder less than 0.5 cm; extracting in twice at 50-100 DEG C for the boiling time of 10-60 minutes, wherein the
solid-to-
liquid ratio of dried olive leaves and different extraction solvents is 1:(6-30); filtering, merging extracting solutions, decompressing, concentrating, and then carrying out vacuum
freeze drying to prepare different extracts, wherein the
water content of the
solid powder is less than 10%; then carrying out resin purification and
solvent extraction, adding 1-5 percent by weight of water-soluble beta-
cyclodextrin to the extracts, and carrying out
vacuum drying to prepare 60%-90% olive
polyphenol powder. The
olive leaf extract prepared through the method disclosed by the invention has the
inhibition zone average value of 1.5-3.50 cm on
Staphylococcus aureus and the
inhibition zone average value of 1.20-3.20 cm on
escherichia coli under the concentration of 1%-20%, can be used for treating the fresh meat and the braised pork by achieving the
mass ratio of the
olive extract and the meat products to 0.1%-5%, can be used for prolonging the
shelf life of preservation in air for 3-5 days at 0-15 DEG C and prolonging the
shelf life of preservation under vacuum packaging for 10-30 days at 0-15 DEG C.