Sugar alcohol antiseptic composition for low-temperature meat product and preparing method of composition

A composition and technology of meat products, applied in the direction of preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, application, etc., can solve the problem of not being suitable for ordinary people to use for a long time, covering the unique flavor of the product, and the safety needs to be studied and other problems, to achieve the effects of slowing down spoilage, good flavor, and inhibiting growth and reproduction

Inactive Publication Date: 2019-04-16
ZHEJIANG HUAKANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

But there are following problems in this method: the one, preservative has used potassium sorbate, and potassium sorbate remains to be studied as chemical preservative safety, the 2nd, potassium sorbate also can affect local flavor
This natural preservative combination is safer than chemical preservatives, but there are the following problems in this method: the one, star anise, ginger, clove are used as spices, while possessing certain bactericidal effect themselves, the smell itself is very strong, which is harmful to the product. The flavor will inevitably have an impact, and even cover up the unique flavor of the product; the second is star anise, ginger, and clove, which are spicy spices, warm in nature, and are not suitable for long-term use. Suitable for long-term use by ordinary people

Method used

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  • Sugar alcohol antiseptic composition for low-temperature meat product and preparing method of composition

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preparation example Construction

[0024] The invention also discloses a method for preparing the aforementioned sugar alcohol antiseptic composition for low-temperature meat products, which includes the following steps: weighing the raw materials of each component of the sugar alcohol antiseptic composition according to the proportion, and then weighing the The raw materials of each component are mixed and stirred evenly.

[0025] Wherein, the grape seed extract, pomegranate peel extract and mango core extract are prepared by the following method respectively:

[0026] Grape seeds, pomegranate peels and mango cores were ultracentrifugally ground and pulverized, weighed 2.5g~10g of powder and wrapped it with quantitative filter paper, put it into a polytetrafluoroethylene microwave digestion tube, and added ultrapure water to make a mixed solution. The water ratio is 1:20~50; first put the mixed solution in an ultrasonic cleaner for ultrasonic treatment for 60~120min, the processing power is 100w, and then tran...

Embodiment 1

[0036] The first preparation method of the sugar alcohol antiseptic composition for low-temperature meat products of the present invention comprises the following steps:

[0037] First, prepare grape seed extract, pomegranate peel extract and mango core extract, and its preparation method is as follows:

[0038] Grind grape seeds, pomegranate peels and mango cores by ultracentrifugation, weigh 2.5g of powder and wrap it with quantitative filter paper, put it into a polytetrafluoroethylene microwave digestion tube, add 50ml of ultrapure water to make a mixed solution, feed water Ratio 1:20; first put the mixed solution into an ultrasonic cleaner for ultrasonic treatment for 60 minutes, the processing power is 100w, and then transfer to a microwave digestion instrument for extraction for 80 minutes, the power is 2000W, the heating program is 20min to 80°C, keep for 25min, cool After 40 min, the obtained extract was filtered through qualitative filter paper to obtain the filtrate...

Embodiment 2

[0044] The second preparation method of the sugar alcohol antiseptic composition for low-temperature meat products of the present invention comprises the following steps:

[0045] First, prepare grape seed extract, pomegranate peel extract and mango core extract, and its preparation method is as follows:

[0046] The grape seeds, pomegranate peel and mango core were ultracentrifugally ground and pulverized, weighed 10g of powder, wrapped it with quantitative filter paper, put it into a polytetrafluoroethylene microwave digestion tube, added ultrapure water to make a mixed solution, and the ratio of material to water was 1 :50; first put the mixed solution into an ultrasonic cleaner for ultrasonic treatment for 120min, with a processing power of 100w, then transfer to a microwave digestion apparatus for extraction for 80min, with a power of 1000W, and a temperature rising program of 20min to 80°C for 60min, cooling for 80min, The obtained extract was filtered through qualitativ...

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Abstract

The invention relates to a sugar alcohol antiseptic composition for a low-temperature meat product. The composition comprises, by weight, the combination of arbitrary five extracts of 5-30% of grape seed extracts, 5-30% of pomegranate peel extracts, 5-30% of mango seed extracts, 5-30% of grapefruit extracts, 5-30% of apple extracts, 3-30% of thymol extracts, 5-30% of rosemary extracts, 5-30% of lemon extracts, 5-30% of coconut extracts and 5-30% of huckleberry extracts, and a proper amount of sugar alcohol. The composition is powdery. The proper amount of sugar alcohol comprises xylitol or atleast one of maltitol, sorbitol, mannitol, erythritol and lactitol. The invention further discloses a preparing method of the sugar alcohol antiseptic composition. The xylitol and the natural plant extracts are combined for preventing the low-temperature meat product from corrosion and can effectively restrain putrefying bacteria in the low-temperature meat product, prolong the shelf life of the low-temperature meat product, and reduce the uncertainty risks of chemical preservatives to human body safety.

Description

technical field [0001] The invention belongs to the technical field of xylitol application, and relates to a sugar alcohol antiseptic composition for low-temperature meat products and a preparation method thereof. Background technique [0002] Low-temperature meat products use quarantined and inspected qualified livestock and poultry meat as the main raw material, after pre-treatment, mechanical processing, filling or molding, thermal processing (the central temperature of the product is not lower than 68°C and not higher than 100°C, The temperature of the product center is not lower than 72°C), cooling, packaging and other processes for meat products, the storage, transportation and sales environment temperature should be controlled at 0-4°C. [0003] Food antiseptic and fresh-keeping technology is developing rapidly, and there are many anti-corrosion and fresh-keeping technologies applied to low-temperature meat products, such as modified atmosphere packaging, coating fi...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/21A23V2250/21166A23V2250/2132A23V2250/2106A23V2250/6422A23V2250/6416A23V2250/642A23V2250/64A23V2250/6414A23V2250/6418A23V2300/14
Inventor 张文瑶朱炫李勉陈德水程新平左齐乐石丽华陈跃文陈杰韩菲菲
Owner ZHEJIANG HUAKANG PHARMA
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