CN100401921C - Natural membrane forming preservation agent used for crystal-like delicious meat - Google Patents
Natural membrane forming preservation agent used for crystal-like delicious meat Download PDFInfo
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- CN100401921C CN100401921C CNB2005100410651A CN200510041065A CN100401921C CN 100401921 C CN100401921 C CN 100401921C CN B2005100410651 A CNB2005100410651 A CN B2005100410651A CN 200510041065 A CN200510041065 A CN 200510041065A CN 100401921 C CN100401921 C CN 100401921C
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Abstract
The present invention discloses a natural antistaling agent for preventing the deterioration of meat foods and prolonging the shelf life of the meat foods, and a filming agent thereof. The present invention is prepared the components of the following mass concentration: 0.025% to 0.05% of nisin, 0.5% to 1.0% of tea polyphenol, 0.5% to 1.0% of lysozyme and a proper amount of filming agent. The filming agent is the mixture of acetic acid glacial and chitosan, collagen or pullulan polyose, and the mass concentration of the filming agent is from 1% to 3%. The antistaling agent is a pure natural food antistaling agent which is capable of reserving the original flavor and prolonging shelf period and is favorable for transportation and preservation.
Description
Technical field
The present invention relates to a kind of Nanutal food fresh-keeping agent and coalescents, specifically a kind of natural membrane forming preservation agent used for crystal-like delicious meat.
Background technology
Chinese style tradition meat products " jelly salted pork " has another name called " savory pork aspic ", " quartzy meat and fish dishes hoof ", is the Zhenjiang famous dish that has won fame both at home and abroad, and is called " Zhenjiang three is strange " with " aromatic vinegar ", " the pot cover face " in Zhenjiang.Selected cold Fresh Ungula Sus domestica wing meat acts on the Chinese style traditional handicraft and introduces modern low temperature meat product process technology, adds that special old halogen is refining to form.Have unique flavor, meat is fresh, and pure taste, not oily oiliness can at utmost be preserved characteristics such as nutrition.At present, both at home and abroad the high low-temperature meat product of producing all uses certain sterilization mode, and in the low temperature Workshop Production of strictness, transports, sells under the low temperature cold chain.Yet, jelly salted pork is because special processing technology, the comprehensive suitability for industrialized production that still is unrealized at present, and product does not adopt any sterilization mode, therefore, product often the putrid and deteriorated phenomenons such as bag, generation mucus and sour flavor that expand occur because of microbial contamination in the shelf-life.How to prolong its shelf life and guarantee the mouthfeel and the local flavor of traditional Chinese product, perplexing most of manufacturing enterprise all the time, and becoming one of research emphasis of researcher gradually.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can be used to prevent that the cured pork goods are rotten, prolong the crude antistaling agent and the coalescents thereof of its shelf life.
Technical scheme of the present invention is:
A kind of natural membrane forming preservation agent used for crystal-like delicious meat, it is characterized in that it by nisin, Tea Polyphenols, lysozyme, film forming agent is composite forms, its mass concentration is respectively: nisin 0.025%～0.05%, Tea Polyphenols 0.5%～1.0%, lysozyme 0.5%～1.0%, film forming agent is an amount of.
Described film forming agent is glacial acetic acid-shitosan mixture, collagen or pulullan polysaccharide, and its mass concentration is 1～3%.
Wherein the best of the mass concentration of nisin, Tea Polyphenols, lysozyme, glacial acetic acid-shitosan mixture is than being nisin 0.05%, Tea Polyphenols 1%, lysozyme 0.5%, glacial acetic acid-shitosan total 1%.
Beneficial effect of the present invention:
1, for traditional food has found a kind of best approach that extends the shelf life, both keeps its original local flavor, can prolong its shelf cycle again, helped transportation and preservation.
2, the natural food additive can not produce any side effect.
3, can be used as the reference that other meat-eating race traditional food prolongs the method for fresh-keeping, shelf-life.
4, cost is low, can too much not increase original product cost, can reduce circulation cost owing to the prolongation of shelf-life with to the reduction of preservation condition on the contrary.
Below in conjunction with experiment beneficial effect of the present invention, fresh-keeping mechanism, compound proportion etc. are further described.
Experimentation of the present invention is as follows:
1, materials and methods
1.1 experiment material and equipment
Nisin (food additives, Zhejiang silver resembles Co., Ltd), Tea Polyphenols (the bois de rose powder of content＞90%, Anhui Red Star pharmaceutcal corporation, Ltd), shitosan (food-grade, deacetylation 〉=90%, Jinan Haidebei Marine Organism Engineering Co., Ltd.), trehalose (food-grade, promise bioengineering Co., Ltd in the Nanning), lysozyme (food-grade, the biochemical Co., Ltd in Dalian), nucleoprotamine (Ueno finechemicals industry LTD), rutin (SIGMA chemical co.), bitter buckwheat flavone (green biological factory is covered in the Inner Mongol), Rosmarinus officinalis extract (Hainan Shu Pu bio tech ltd), glacial acetic acid (food-grade), collagen (Mingrang Biological Science ﹠ Technology Co., Ltd., Sichuan Prov.), pulullan (food-grade, the former Co., Ltd. of Japanese woods), jelly salted pork is by commercial and get.
Superclean bench YJ-900 (safe and sound company of Su Jing group), pH 211 type acidometers (instrument Science and Technology Ltd. of Beijing Hana section), the miniature vortex mixed instrument of WH-2 (Shanghai Hu Xi analytical instrument factory)
1.2 experimental technique
1.2.1 bacteriostatic test method
Adopt the filter paper method to pass judgment on fungistatic effect: 1. with card punch with thickness be the filter paper of 1.5mm to break into diameter be the 5mm disk, the parcel back is in 160 ℃ of hot air sterilization 2h.2. Ping Ban preparation: what will prepare is used for each for selective medium heating and melting of trying bacterium, is poured into through in the culture dish of hot air sterilization, treats that flat board is standby after solidifying.3. the preparation of bacteria suspension: the rise jelly salted pork product of bag of moderate evenly rubs, and places SPSS, with miniature vortex mixed instrument mixing 1min, becomes that to contain the bacterium number uniformly be 1～5 * 10
8The bacteria suspension of cfumL-1.4. each supplies the examination bacteria suspension in plate to draw 0.2mL respectively with aseptic straw, and it is even with the careful coating of bacteria suspension to be coated with rod with aseptic glass triangle.The flat board that simultaneously used bacteria suspension fallen counts.5. filter paper is soaked 1min respectively in the antibacterial liquid of the variable concentrations for preparing in advance, take out cool little doing and gently be affixed on the flat board, each plate is evenly put 7 filter papers (1 blank).Every kind of antibacterial liquid is done three dull and stereotyped repetitions.6. then plate is inverted in the insulating box, cultivates 48h for 30 ℃.7. measure each inhibition zone size (diameter mm) with micrometer.
1.2.2 bacteriostasis rate is measured
(bacteria suspension concentration is 10 behind the bacteria suspension gradient dilution
2-10
3), add variable concentrations the composite natral antisepsis antistaling agent, shake up, be settled to 10mL with physiological saline.Get 1mL in plate, add corresponding culture medium mixing, cultivated 48 hours for 30 ℃, carry out colony counting, calculate bacteriostasis rate.Contrast not adding preservative agent, every processing repeats for three times.
1.2.2 the screening of several natural antiseptic agents
Select several natural kind of anticorrisive agents for use: nisin, Tea Polyphenols, shitosan, trehalose, rutin, bitter buckwheat flavone, lysozyme, nucleoprotamine, Rosmarinus officinalis extract
With 40% ethanol preparation rutin; With 1% glacial acetic acid preparation chitosan solution, other are prepared with sterilized water.With corresponding solvent every kind of anticorrisive agent is diluted to variable concentrations gradient (table 1) respectively, by kind and the concentration of bacteriostatic experiment with definite preferable anticorrisive agent.
The variable concentrations gradient of table 1 natural antisepsis fresh-keeping agent
Annotate: experimental concentration is mass concentration ratio (down together)
1.2.3 the composite and mutual fungistatic effect of natural antisepsis fresh-keeping agent
Each antisepsis antistaling agent all has corrosion-resistanting fresh-keeping effect to a certain extent, but the reciprocation between them often clearly expansion antimicrobial spectrum, played the effect of complementary synergy.
The mutual experimental level factor of table 2 natural antisepsis fresh-keeping agent table
1.2.4 the screening of edible coalescents relatively
After the coalescents dissolving, before using with the crude antistaling agent mixing after standby, use watering can that jelly salted pork to be packaged is sprayed, every cured pork positive and negative sprays.
The screening of table 3 edible coalescents
1.2.5 the microbiological indicator of natural film-forming fresh-preserving agent is measured and the shelf life experiment
2, discussion of results
2.1 the fungistatic effect of natural antiseptic agent
Several natural anticorrisive agents all in the employing table 1 experimental concentration carry out repeatedly bacteriostatic experiment, to investigate the result of use of antisepsis antistaling agent.
The natural antiseptic agent of table 4 variable concentrations is to the antibacterial circle diameter of spoilage organisms
Annotate :-: 5-6mm; +: 6-8; ++: 8-10; More than +++: the 10mm.Blank 5mm.Data are 6 repetition mean values.
By above experimental result as can be seen, wherein lysozyme, Tea Polyphenols and Nisin have stronger inhibitory action.Rutin, Rosmarinus officinalis extract and nucleoprotamine are not seen antibiotic property, and other have antibacterial activity to a certain degree respectively.Lysozyme is to constitute bacteria cell wall composition mucopolysaccharide and a kind of enzyme of bacteria growing inhibiting breeding by hydrolysis, and gram-positive bacterias such as thermoduric bacteria, hay bacillus are had extremely strong bacteriolysis.A large amount of experiments show that Tea Polyphenols has good anti-corrosive fresh-keeping effect, and it is a kind of antibacterial anti-oxidant natural materials of broad spectrum activity, by changing the physiology of bacterium, disturb the bacteria growing inhibiting that reaches of bacterial metabolism to breed.The antibacterial action of nisin is the normal function by the interference cell film, causes the seepage of cell membrane, and nutrient loss and film potential descend, thereby cause pathogenic bacteria and spoilage organisms cell death.Nisin is a kind of nontoxic natural antiseptic agent, and gram-positive bacterium is had the wide spectrum inhibitory action, especially can form the bacterium of gemma, and its antibiotic property is very strong.Therefore, for seeking suitable natural antisepsis fresh-keeping agent, it is composite that we have adopted these three kinds of fungistatic effects more significantly to carry out, and investigate the reciprocation between them.
2.2 the reciprocation of three kinds of anticorrisive agents
Not a kind of antistaling agent of the spoilage organisms that is contained in a kind of food can all suppress.In theory, because the mechanism of action difference of various antistaling agents, it acts on the different parts of bacterium, thereby multiple antistaling agent can enlarge the antimicrobial spectrum of single antistaling agent when being used, it is untamed to suppress single antistaling agent, perhaps needs the bacterium that could suppress under the high concentration very.
The mutual experiment of three kinds of antisepsis antistaling agents of table 5
According to the size of extreme difference, as can be seen, have obvious interaction between A and the B, the reciprocation between A and the C is taken second place, and B and C reciprocation are not obvious.
Main---inferior
A B A*B C A*C B*C
The interactive analysis of table 6 natural antisepsis fresh-keeping agent
By table 5, table 6 result as can be seen, C component (lysozyme) is not obvious to the reciprocation of A component (Nisin) and B component (Tea Polyphenols) in the crude antistaling agent, and 0.5% and 1% concentration affects is not remarkable, therefore, consider cost factor, select 0.5% lysozyme for use.There are obvious reciprocation in A, B, and their use has enlarged antimicrobial spectrum greatly, reach 100% for making bacteriostasis rate, select 0.05%Nisin and 1% Tea Polyphenols respectively for use.The best proportioning of final crude antistaling agent is A
2B
2C
1, i.e. 0.05%Nisin, 1% Tea Polyphenols, 0.5% lysozyme.
2.3 the screening of coalescents
Carry out the configuration of coalescents by table 3, wherein shitosan adopts the dissolving of food-grade glacial acetic acid, with behind the composite natral antistaling agent mixing product to be packaged is sprayed, do the storage experiment of product then, measure under the variable concentrations sprayed product not, and 0 day, 7 days, 14 days, 21 days, 28 days, 35 days microbiological indicator of sprayed product respectively.The results are shown in Figure 1, Fig. 2, Fig. 3, Fig. 4.A kind of film forming raw material is preferably adopted in this experiment, cooperates antisepsis antistaling agent, carries out the spray treatment of product.Edible film is that food carries out the fresh-keeping a kind of effective means of MAP (Modified Atmosphere Packaging), and it is a kind of film of being made up of comestible composition.The blank of using sees the China in 12-13 century the earliest, and people delay orange with simple waxing means, the dehydration weightlessness of fruit such as lemon; In 16th century, the Britain scholar uses the lard encasing food, has started the precedent with lipid coating protection fresh food; Harvard in 1896 and Harmony propose with gelatin coating protection meat products and other food.At present, the coated technique of edible film has two kinds: dip-coating and spraying.But consider that dip-coating complicated operation and antistaling agent loss are bigger, therefore, spray treatment is carried out in this experiment.Abroad shitosan is deeply systematically studied and started from the later stage seventies, it mainly is its antibiotic antisepsis of research, its restraining and sterilizing bacteria effect, antimicrobial spectrum, antibacterial action mechanism etc. are furtherd investigate, and obtain to a certain degree breakthrough, but to its anticorrosion research that has film forming character concurrently still report not.Great mass of data shows that pulullan polysaccharide and collagen directly make film, or smears or spray-painting all can become the film of being close to object at body surface.The special nature of pulullan polysaccharide is lower than the permeability of other coalescents, and oxygen, nitrogen, carbon dioxide etc. almost completely can not pass through, and it also has bigger poisture-penetrability.And the collagen film forming has excellent water tolerance, hear resistance, decomposability.But, good sources of carbon and nitrogenous source that these two kinds of coalescents also are most of spoilage organisms, whether experimental result shows that total number of bacteria rises slightly, but be that the result who therefore causes awaits to verify.From above experimental result as can be seen, because the dissolubility of three kinds of filmogens is fine, therefore film forming is disperseed homogeneous, film forming with respect to jelly salted pork is proper, but from the microbiological indicator analysis, because shitosan itself has distinctive molecular structure and physicochemical property, and can suppress the growth and breeding of mushroom significantly, it has good film forming characteristics in addition, therefore, has effectively prolonged shelf life in the microorganism storage experiment of product.1% and 2% experimental concentration has been adopted in this experiment, the shitosan of high concentration-glacial acetic acid solution viscosity is bigger, and sprays inconvenience, though 2% shitosan has better antibacterial action to a certain extent, take all factors into consideration cost factor, still select for use 1% shitosan to be benefit.
3, conclusion
1, crude antistaling agent collocation rationally, equal nontoxic, harmless natural antiseptic agents, and have certain antioxidation.The best proportioning of crude antistaling agent is A
2B
2C
1, i.e. 0.05%Nisin, 1% Tea Polyphenols, 0.5% lysozyme.
2, three kinds of selected antisepsis antistaling agents all are by suppressing the respiration of microorganism, and cause energy matter ATP and reducing substances NADH to wane, and anabolism is obstructed, and active Dynamic Membrane structure can not be kept, the metabolism direction is tending towards hydrolysis, and finally produces aqtocytolysis.
3, select for use 1% shitosan as coalescents, behind composite natral antistaling agent mixing, pass through spraying method, it is covered on the jelly salted pork surface, provide optionally choke, wet, the lost adverse effect that deadens external environment that reaches of resistance content of resistance with this, suppress to breathe the growth of inhibition surface microorganism, thereby reach the anti-corrosive fresh-keeping of product, prolonged the shelf life of product.
4, film-forming fresh-preserving agent has wide range of applications, and not only can be applied to all kinds of Chinese style meat products, and can use in other low-temperature meat products.
Description of drawings
Fig. 1 is to use the jelly salted pork product of crude antistaling agent of the present invention to store contrast and experiment figure.
Fig. 2 is that variable concentrations pulullan film-formation result stores the experimental result schematic diagram.
Fig. 3 is that variable concentrations collagen film-formation result stores the experimental result schematic diagram.
Fig. 4 is that variable concentrations shitosan film-formation result stores the experimental result schematic diagram.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment one.
Extracting lactic acid streptostacin 0.025 gram, Tea Polyphenols 0.5 gram, lysozyme 0.5 gram is dissolved in 100 ml waters, and the glacial acetic acid-shitosan mixture mixing with 1% is sprayed at the cured pork surface and forms preservative film, and the shelf-life can reach 35 days.
Embodiment two.
Extracting lactic acid streptostacin 0.05 gram, Tea Polyphenols 1 gram, lysozyme 1.0 grams are dissolved in 100 ml waters, and the glacial acetic acid-shitosan mixture mixing with 3% is sprayed at the cured pork surface and forms preservative film, and the shelf-life can reach 35 days.
Embodiment three.
Extracting lactic acid streptostacin 0.025 gram, Tea Polyphenols 0.5 gram, lysozyme 0.5 gram is dissolved in 100 ml waters, with 1% collagen mixing, is sprayed at the cured pork surface and forms preservative film, and the shelf-life can reach 28 days.
Embodiment four.
Extracting lactic acid streptostacin 0.05 gram, Tea Polyphenols 1 gram, lysozyme 1.0 grams are dissolved in 100 ml waters, with 3% collagen mixing, are sprayed at the cured pork surface and form preservative film, and the shelf-life can reach 28 days.
Embodiment five.
Extracting lactic acid streptostacin 0.05 gram, Tea Polyphenols 1 gram, lysozyme 0.5 gram is dissolved in 100 ml waters, with 1% collagen mixing, is sprayed at the cured pork surface and forms preservative film, and the shelf-life can reach 21 days.
Embodiment six.
Extracting lactic acid streptostacin 0.025 gram, Tea Polyphenols 0.5 gram, lysozyme 0.5 gram is dissolved in 100 ml waters, with 1% pulullan polysaccharide mixing, is sprayed at the cured pork surface and forms preservative film, and the shelf-life can reach 21 days.
Embodiment seven.
Extracting lactic acid streptostacin 0.05 gram, Tea Polyphenols 1 gram, lysozyme 1.0 grams are dissolved in 100 ml waters, with 3% pulullan polysaccharide mixing, are sprayed at the cured pork surface and form preservative film, and the shelf-life can reach 28 days.
Embodiment eight.
Extracting lactic acid streptostacin 0.05 gram, Tea Polyphenols 1 gram, lysozyme 0.5 gram is dissolved in 100 ml waters, is sprayed at the cured pork surface, and the shelf-life can reach 14 days.
Claims (3)
1. natural membrane forming preservation agent used for crystal-like delicious meat, it is characterized in that it by nisin, Tea Polyphenols, lysozyme, film forming agent is composite forms, its mass concentration is respectively: nisin 0.025%～0.05%, Tea Polyphenols 0.5%～1.0%, lysozyme 0.5%～1.0%, film forming agent is an amount of.
2. natural membrane forming preservation agent used for crystal-like delicious meat according to claim 1 is characterized in that described film forming agent is glacial acetic acid-shitosan mixture, collagen or pulullan polysaccharide, and its mass concentration is 1～3%.
3. natural membrane forming preservation agent used for crystal-like delicious meat according to claim 2, the mass concentration that it is characterized in that described nisin, Tea Polyphenols, lysozyme, film forming agent is a nisin 0.05%, Tea Polyphenols 1%, lysozyme 0.5%, film forming agent 1%, described film forming agent are glacial acetic acid-shitosan mixture.
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| CN111184059A (en) * | 2020-01-09 | 2020-05-22 | 佛山职业技术学院 | Natural preservative for grass carp fillets and use method thereof |
| CN113214514B (en) * | 2021-04-27 | 2022-04-26 | 江苏大学 | Ultrasonic preparation method of oat protein and pullulan composite fruit and vegetable preservative film |
| CN115094051B (en) * | 2022-04-08 | 2023-09-22 | 福建福大百特生物科技有限公司 | Recombinant lysozyme from bemyces fumosoroseus as well as preparation method and application thereof |
| CN115368640B (en) * | 2022-09-01 | 2023-11-07 | 江苏南翔农业发展科技有限公司 | Preparation method of pullulan polysaccharide loaded with tea polyphenol and seaweed candy and vegetable preservative film |
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