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A kind of antiseptic and fresh-keeping compound preparation and its application

A technology for preparations and meat products, applied in the application, oily food ingredients, preservation of meat/fish with chemicals, etc., can solve problems such as poor effect, prolong shelf life, reduce initial bacterial count, and facilitate use Effect

Active Publication Date: 2019-12-31
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide an antiseptic and fresh-keeping compound preparation to solve the problem of poor effect in the prior art

Method used

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  • A kind of antiseptic and fresh-keeping compound preparation and its application
  • A kind of antiseptic and fresh-keeping compound preparation and its application
  • A kind of antiseptic and fresh-keeping compound preparation and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The mass concentration of ε-polylysine is 0.05‰~0.175‰ (factor A), butyl p-hydroxybenzoate is 0.1‰~0.35‰ (factor B), rosemary essential oil is 0.02‰~0.1‰, and chitosan oligosaccharide is 0.5‰ ~1.5‰, EDTA disodium 0.05‰~0.15‰ to do five-factor three-level experimental design, get the optimal ratio of the compound preparation and the interaction between factor A ε-polylysine and factor B butyl p-hydroxybenzoate synergy. See the results for details figure 2 .

Embodiment 2

[0032] Example 2: Application in smoked ham

[0033] Take 100g of ε-polylysine, 200g of butyl p-hydroxybenzoate, 60g of rosemary essential oil, 1000g of chitosan oligosaccharide, 150g of disodium EDTA, add 1000g of water and mix to obtain the compound preservative. Add the compound antistaling agent to the product according to 0.2% of the weight of the low-temperature meat product (mass without water), add it in the tumbling step, and tumbling with the product for 12 hours, then fill, dry, smoke and cook, cool and pack, and the finished product Refrigerate at 4°C. After treatment and packaging, the shelf life of the smoked ham can be extended by 20 days under low-temperature refrigeration, and the color and luster is good during storage, the aroma is unique, and its own flavor remains excellent.

Embodiment 3

[0034] Example 3: Application in smoked ham slices

[0035] Take ε-polylysine 100g, butyl p-hydroxybenzoate 250g, rosemary essential oil 70g, chitosan oligosaccharide 1000g, EDTA disodium 100g, add water 1000g and mix well to get this compound preservative, according to the weight of low-temperature meat products 0.1% of the product (mass without water) is added to the product, added in the tumbling step, and tumbling with the product for 12 hours, then filled, dried, smoked and cooked, cooled and sliced, packaged, and the finished product is refrigerated at 4°C. The shelf life of the smoked ham slices after treatment and packaging can be extended by 25 days under low-temperature refrigeration, and the color and luster is good during storage, the fragrance is unique, and its own flavor remains excellent.

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Abstract

The present invention discloses an anticorrosion and preservation compound preparation. The compound preparation comprises the following components in parts by weight: 1-5 parts of epsilon-polylysine, 1-5 parts of butylparaben and 0.2-0.8 part of rosemary essence oil, 5-20 parts of chitooligosaccharides and 1-5 parts of EDTA disodium. The present invention also discloses an application of the anticorrosion and preservation compound preparation in the anticorrosion of low-temperature meat products. Compared with the prior art, the compound preparation is simple in preparation, very good in the thermal stability, and favorable for heat treatment of prodcuts before leaving the factory, reduces the number of initial bacteria when leaving the factory and prolongs the shelf life of the products. In addition, the compound preparation is convenient in use and wide in application range, and has great practical significances to expand the bacterium inhibition spectrum, exert the best effects and conform to the development trend of food additives.

Description

technical field [0001] The invention belongs to the field of food safety, and in particular relates to an anti-corrosion and fresh-keeping compound preparation and application thereof. Background technique [0002] Low-temperature meat products are named after the classification of heat sterilization temperature in meat product processing. Low-temperature meat products are processed under normal pressure by steaming, boiling, smoking, roasting, etc., so that the temperature of the medium is lower than 100°C when the meat is processed and cooked, and the product center temperature reaches 72°C-85°C. Among them, smoked ham is a typical western low-temperature meat product. It is usually packed in vacuum and refrigerated at 2°C-8°C. Smoked ham has a tight meat structure, elasticity, chewiness, tenderness, crispness, juiciness and other characteristics, which are very popular among consumers. However, low-temperature meat products generally have high water content and rich nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/18A23V2250/21A23V2250/511A23V2250/30
Inventor 徐虹曹梦婷李莎冯小海梁金丰
Owner NANJING TECH UNIV
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