CN104222267B - A kind of Abelmoschus esculentus coating anti-staling solution and preparation method and application - Google Patents
A kind of Abelmoschus esculentus coating anti-staling solution and preparation method and application Download PDFInfo
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- CN104222267B CN104222267B CN201410387418.2A CN201410387418A CN104222267B CN 104222267 B CN104222267 B CN 104222267B CN 201410387418 A CN201410387418 A CN 201410387418A CN 104222267 B CN104222267 B CN 104222267B
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Abstract
The invention discloses a kind of Abelmoschus esculentus coating anti-staling solution and preparation method and application, described Abelmoschus esculentus coating anti-staling solution prepares as follows: fresh Abelmoschus esculentus is decaptitated to put in tissue mashing machine after obstructing and smashes by (1), weigh the Abelmoschus esculentus after smashing to pieces, add water by feed liquid mass ratio 1:2, stir;(2) by the mixed system of step (1) gained with a small amount of food grade salt acid for adjusting pH value to 4.0, then under the conditions of 50 DEG C be incubated 120 minutes;(3), after step (2) insulation reaction being terminated, filter, centrifugal, take supernatant, to obtain final product.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to a kind of Abelmoschus esculentus coating anti-staling solution and preparation method thereof and answer
With.
Background technology
How to extend the meat shelf-life, improve wholesomeness be domestic and international meat scholar important subject it.Mesh
Front most domestic fresh meat carries out storing, transport and selling under naked state.Along with the universal of cold chain and popularization,
Owing to cold fresh pork is better than Fresh meat and chilled meat in terms of the fresh perfume (or spice) of meat, nutritive value and health, so Chilled Meats is
It is increasingly becoming main consumption of meat trend.Meanwhile, the problem that its shelf-life also becomes the most anxious to be resolved how is extended.
In order to improve quality and the safety of Chilled Meats, in antistaling agent application at present both at home and abroad the most all actively seek the most natural
Antistaling agent.
Abelmoschus esculentus (okra), is the fruit of Malvaceae Abelmoschus Abelmoschus esculentus, annual herb plant, calls Flos abelmoschi manihot, sheep
Angle bean, originates in Africa.China introduces from India, and present national each surrounding city has a small amount of cultivation.Fresh Abelmoschus esculentus
Storage life shorter, current most of areas are to eat raw, and the exploitation to Abelmoschus esculentus series of products is the most fewer, processing
The degree of depth is inadequate, and based on the initial processing such as freezing or be dried, added value is the highest.The present invention answering Abelmoschus esculentus innovatively
Extending to field of food preservation by scope, substantially increase Abelmoschus esculentus value-added content of product, market prospect is had an optimistic view of.
Summary of the invention
The technical problem to be solved is to provide a kind of Abelmoschus esculentus coating anti-staling solution, to solve fresh-keeping cold fresh pork
Problem.
The present invention also to solve the technical problem that the preparation method being to provide above-mentioned Abelmoschus esculentus coating anti-staling solution.
The present invention finally to solve the technical problem that be to provide above-mentioned Abelmoschus esculentus coating anti-staling solution application.
For solving above-mentioned technical problem, the technical solution used in the present invention is as follows:
The preparation method of a kind of Abelmoschus esculentus coating anti-staling solution, it comprises the steps:
(1) fresh Abelmoschus esculentus is decaptitated and put in tissue mashing machine and smash after stalk, weigh the Abelmoschus esculentus after smashing to pieces, by material
Liquid mass ratio 1:2 adds water, stirs;
(2) by the mixed system food grade salt acid for adjusting pH value to 4.0 of step (1) gained, then 50 DEG C of conditions
Lower insulation 120 minutes;
(3), after step (2) insulation reaction being terminated, filter, centrifugal, take supernatant, to obtain final product.
In step (2), described hydrochloric acid, concentration is 10wt%.
In step (3), described is filtered into the strainer filtering using 100 mesh.In step (3), described is centrifugal,
Condition for 4 DEG C, 4000r/min be centrifuged 15min.
The Abelmoschus esculentus coating anti-staling solution that above-mentioned preparation method prepares is also within protection scope of the present invention.
The application in cold fresh meat is fresh-keeping of the above-mentioned Abelmoschus esculentus coating anti-staling solution.
Cold fresh meat of the present invention includes cold fresh pork and cold fresh fish sheet.
Concrete application process is, by Abelmoschus esculentus coating anti-staling solution stock solution, or Abelmoschus esculentus coating anti-staling solution and water are with 1:
After the volume ratio dilution of 1~2, it is applied to cold fresh meat surface.
Preferably, after being diluted with the volume ratio of 1:1 with water by Abelmoschus esculentus coating anti-staling solution, it is applied to cold fresh pork table
Face.
Preferably, by Abelmoschus esculentus coating anti-staling solution stock solution, it is applied to cold fresh fish sheet surface.
Beneficial effect: the Abelmoschus esculentus coating anti-staling solution of the present invention has positive effect, Ke Yiming at the fresh-keeping aspect of cold fresh pork
Aobvious cold fresh pork and the freshness 2 of cold fresh fish sheet~3 days of extending.And, Abelmoschus esculentus is as a kind of popular food materials, and preparation
During in addition to a small amount of food grade hydrochloric acid and be not added with remaining chemical substance, nontoxic, do not affect meat.
Accompanying drawing explanation
Fig. 1 is the impact on cold fresh pork pH of the Abelmoschus esculentus fresh-keeping liquid;
Fig. 2 is the impact on cold fresh pork total volatile basic nitrogen (TVB-N) of the Abelmoschus esculentus fresh-keeping liquid;
Fig. 3 is the impact on cold fresh pork acid value of the Abelmoschus esculentus fresh-keeping liquid;
Fig. 4 is the impact on cold fresh fish sheet pH of the Abelmoschus esculentus fresh-keeping liquid;
Fig. 5 is the impact on cold fresh fish sheet total volatile basic nitrogen (TVB-N) of the Abelmoschus esculentus fresh-keeping liquid;
Fig. 6 is the impact on cold fresh fish sheet acid value of the Abelmoschus esculentus fresh-keeping liquid.
Detailed description of the invention
According to following embodiment, the present invention be may be better understood.But, as it will be easily appreciated by one skilled in the art that reality
Execute the content described by example and be merely to illustrate the present invention, and should be also without limitation on not described in detail in claims
The present invention.
Embodiment 1: Abelmoschus esculentus coating anti-staling solution carries out coating preservation to cold fresh pork.
(1) fresh Abelmoschus esculentus is decaptitated and put in tissue mashing machine and smash after stalk, weigh 100 grams of Abelmoschus esculentus smashed to pieces
It is placed in container, adds pure water by feed liquid mass ratio 1:2, stir;
(2) by the food grade salt acid for adjusting pH value of gained mixed system 10wt% in step (1) to 4, then it is put into
50 DEG C of water-baths are incubated 120 minutes;
(3) by the gained liquid strainer filtering of 100 mesh in step (2), filtrate with refrigerated centrifuge (4 DEG C,
4000r/min, 15min) it is centrifuged, take supernatant.
(4) weighing appropriate fresh-keeping liquid and divide three parts, be denoted as stock solution, diluent 1, diluent 2, diluent 1 adds
Water isopyknic with fresh-keeping liquid, diluent 2 adds the water of fresh-keeping liquid volume twice, does one group of blank experiment simultaneously, is designated as sky
In vain.The fresh-keeping liquid of variable concentrations is applied to cold fresh pork surface, in different time sections, cold fresh pork is carried out Indexs measure
With evaluation.
The impact on cold fresh pork pH of the table 1 Abelmoschus esculentus fresh-keeping liquid
The impact on cold fresh pork total volatile basic nitrogen (TVB-N) of the table 2 Abelmoschus esculentus fresh-keeping liquid
The impact on cold fresh pork acid value of the table 3 Abelmoschus esculentus fresh-keeping liquid
The pH of cold fresh pork, total volatile basic nitrogen (TVB-N), the time dependent data of acid value such as table 1, table 2,
Shown in table 3.
In cold fresh pork preservation process, pH value, total volatile basic nitrogen and acid value are evaluated and measure, according to every
The change of index is it appeared that Abelmoschus esculentus fresh-keeping liquid has obvious fresh-keeping effect to cold fresh pork.Protect with diluent 1 film
Fresh effect is best, can be obviously prolonged cold fresh pork 2-3 days.
Embodiment 2: Abelmoschus esculentus coating anti-staling solution carries out coating preservation to cold fresh fish sheet.
(1) Abelmoschus esculentus coating anti-staling solution is prepared with embodiment 1 step.
(2) weighing appropriate fresh-keeping liquid and divide three parts, be denoted as stock solution, diluent 1, diluent 2, diluent 1 adds
Water isopyknic with fresh-keeping liquid, diluent 2 adds the water of fresh-keeping liquid volume twice, does one group of blank experiment simultaneously, is designated as blank,
The fresh-keeping liquid of variable concentrations is applied to cold fresh fish sheet surface, in different time sections, cold fresh fish sheet is carried out Indexs measure and comments
Valency.
The impact on cold fresh fish sheet pH of the table 4 Abelmoschus esculentus fresh-keeping liquid
The impact on cold fresh fish sheet total volatile basic nitrogen (TVB-N) of the table 5 Abelmoschus esculentus fresh-keeping liquid
The impact on cold fresh fish sheet acid value of the table 6 Abelmoschus esculentus fresh-keeping liquid
The pH of cold fresh fish sheet, total volatile basic nitrogen (TVB-N), the time dependent data of acid value such as table 4, table 5,
Shown in table 6.
In cold fresh fish sheet preservation process, pH value, total volatile basic nitrogen and acid value are evaluated and measure, according to every
The change of index, finds that Abelmoschus esculentus fresh-keeping liquid has obvious fresh-keeping effect to cold fresh fish sheet.Effect with stock solution coating preservation
Fruit preferably, can be obviously prolonged the freshness 2 of cold fresh fish sheet~3 days, delay the corruption of fillet.
Claims (9)
1. the preparation method of an Abelmoschus esculentus coating anti-staling solution, it is characterised in that it comprises the steps:
(1) fresh Abelmoschus esculentus is decaptitated and put in tissue mashing machine and smash after stalk, weigh the Abelmoschus esculentus after smashing to pieces, by material
Liquid mass ratio 1:2 adds water, stirs;
(2) by the mixed system food grade salt acid for adjusting pH value to 4.0 of step (1) gained, then 50 DEG C of conditions
Lower insulation 120 minutes;
(3), after step (2) insulation reaction being terminated, filter, centrifugal, take supernatant, to obtain final product.
The preparation method of Abelmoschus esculentus coating anti-staling solution the most according to claim 1, it is characterised in that step (2)
In, described hydrochloric acid, concentration is 10wt%.
The preparation method of Abelmoschus esculentus coating anti-staling solution the most according to claim 1, it is characterised in that step (3)
In, described is filtered into the strainer filtering using 100 mesh.
The preparation method of Abelmoschus esculentus coating anti-staling solution the most according to claim 1, it is characterised in that step (3)
In, described centrifugal, condition for 4 DEG C, 4000r/min be centrifuged 15min.
5. the Abelmoschus esculentus coating anti-staling solution that in Claims 1 to 4, preparation method described in any one prepares.
6. the application in cold fresh meat is fresh-keeping of the Abelmoschus esculentus coating anti-staling solution described in claim 5.
Application the most according to claim 6, it is characterised in that by Abelmoschus esculentus coating anti-staling solution stock solution, or yellow
After Flos abelmoschi manihot coating anti-staling solution dilutes with the volume ratio of 1:1~2 with water, it is applied to cold fresh meat surface.
Application the most according to claim 7, it is characterised in that by Abelmoschus esculentus coating anti-staling solution with water with 1:1's
After volume ratio dilution, it is applied to cold fresh pork surface.
Application the most according to claim 7, it is characterised in that by Abelmoschus esculentus coating anti-staling solution stock solution, be applied to
Cold fresh fish sheet surface.
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CN104585308A (en) * | 2015-01-20 | 2015-05-06 | 青岛崂好人海洋生物技术股份有限公司 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
CN105962001A (en) * | 2016-05-10 | 2016-09-28 | 浙江五芳斋实业股份有限公司 | Freshness-preserving agent used for quick-frozen foods |
CN105995378A (en) * | 2016-05-10 | 2016-10-12 | 浙江五芳斋实业股份有限公司 | Preservative for rice dumplings |
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Non-Patent Citations (2)
Title |
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响应面法优化黄秋葵果胶微波辅助提取工艺;李加兴等;《食品科学》;20131231;第34卷(第14期);第12-16页 * |
黄秋葵食用胶的制备及应用研究进展;董彩文等;《安徽农业科学》;20081231;第36卷(第13期);第5687-5688页 * |
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