Preparation method of safe and pure-natural film forming material used in fresh-keeping of cold fresh pork

Abstract

The invention relates to a preparation method of a safe and pure-natural film forming material used in the fresh-keeping of cold fresh pork. The preparation method comprises the following steps: adding 50g of soybean protein isolate to 1000ml of distilled water; heating the mixture to a temperature of 50 DEG C while stirring, until the mixture is well-mixed; slowly adding 30ml of glycerin while stirring, until the mixture is well-mixed; adding ferulic acid according to a volume of 0.5mmol / 100ml, such that a film forming solution A is obtained; adjusting the pH value of the film forming solution A to 7.8 by using sodium hydroxide (NaOH) according to a volume of 0.1mol / L, and stirring the mixture in a water-bath with a temperature of 85 DEG C for the mixture to react, such that a filming agent is obtained; adding tea polyphenol according to a mass percentage of 0.1% to 0.3% of the filming agent, and stirring the mixture for 0.5 hours until the mixture is well mixed, such that a film forming material is obtained. The obtained film forming material is a liquid. With the film forming material prepared with the method provided by the present invention, the shelf life of cold fresh pork can be prolonged to 15 to 25 days. Therefore, refrigeration time of the pork is prolonged, and quality of the cold fresh pork can be guaranteed during long distance transportation.

Description

technical field [0001] The invention relates to a food preservation film technology, in particular to a safe and pure natural cold fresh pork preservation technology. Background technique [0002] At present, chilled meat has been sold on the market, but there are shortcomings such as small batches, short shelf life, and poor sensory quality. The fresh-keeping technology of relevant chilled meat is also scattered in various literatures, but the fresh-keeping of chilled meat is more effective and easy method as yet found. At present, the shelf life of chilled meat products sold in the domestic market is only 1 day, which has seriously affected the promotion and sales of chilled meat. [0003] Tea polyphenols have a strong inhibitory effect on bacteria, but no obvious inhibitory effect on mold and yeast. The minimum inhibitory range of tea polyphenols is between 0.03% and 0.1%, and the minimum inhibitory mass concentration (minimum inhibitory concentration) on bacteria conce...

AI Technical Summary

Problems solved by technology

At present, the shelf life of chilled meat products sold in the domestic market is only 1 day, which seriously affects the promotion and sales of chilled meat

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