CN106172701A - A kind of microemulsion Meat product preservative containing cinnamon essential oil and preparation method thereof - Google Patents
A kind of microemulsion Meat product preservative containing cinnamon essential oil and preparation method thereof Download PDFInfo
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- CN106172701A CN106172701A CN201610534333.1A CN201610534333A CN106172701A CN 106172701 A CN106172701 A CN 106172701A CN 201610534333 A CN201610534333 A CN 201610534333A CN 106172701 A CN106172701 A CN 106172701A
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- essential oil
- cinnamon essential
- microemulsion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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Abstract
A kind of microemulsion Meat product preservative containing cinnamon essential oil of the present invention, is made up of following percentage by weight raw material: the water of cinnamon essential oil 1.5%～3.5%, surfactant 10%～20%, cosurfactant 4.5%～10.5%, nisin Nisin0.35%～0.4% and surplus forms.Additionally provide the preparation method of the above-mentioned microemulsion Meat product preservative containing cinnamon essential oil, with cinnamon essential oil as natural active product, cinnamon essential oil has certain biocidal property and non-oxidizability is used as food preservative, and Nisin is a kind of antistaling agent for meat products.The microemulsion Meat product preservative containing cinnamon essential oil of the present invention; overcome the unstability of cinnamon essential oil; compound in conjunction with Nisin; can substantially suppress the growth of microorganism in meat products; play preferably corrosion-resistanting fresh-keeping effect; and processing technology is simple, it is simple to large-scale production, there is wide market prospect.
Description
Technical field
The invention belongs to meat products anti-corrosive fresh-keeping field, a kind of microemulsion meat products containing cinnamon essential oil
Preservative and preparation method thereof.
Background technology
Along with progress, the fast development of society of science, the living standard of the people steps up, and causes the people to food
Attention rate not only rests in the color, smell and taste of food, is more the safety problem paying close attention to food, and this also makes various food
The continuous aggravation of processing industry competition, but for the fresh-keeping always problem that can not be ignored of food.Food is especially
Meat products, in storage, transport and sales process, easily makes its fresh keeping property decline, so that it is corrupt, causes its goods
The frame phase shortens.So for food preservation research, extend its shelf life and be always a technology needing constantly to break through.Mesh
On front market, single chemical preservative is mostly used for the fresh-keeping of meat product.And some natural extract image cinnamon essential oils because of
There is certain non-oxidizability and biocidal property is widely used in food fresh keeping, but cinnamon spirit oil volatility and unstability shadow
Its range and effect are rung.
Microemulsion is a kind of more stable nanometer system, and the interface that surfactant and cosurfactant are formed can
Stablize water therein and oil, efficient solubilisation of hydrophobic active substance, form the oil mixing with water system of stable and uniform, be preferably delivery
System.Due to the heat stability of its uniqueness, region, big surface, low viscosity, super surface tension, optical clear etc., to antioxidation more
Stable, therefore applied by numerous studies.
Nisin is widely used in food antiseptic as polypeptide natural antiseptic agent equally.But for cinnamon essential oil and Nisin
Compounding carrying out fresh-keeping not yet possesses some special knowledge.Reasonable selection surfactant, cosurfactant etc. and above-mentioned natural antiseptic agent
Cinnamon essential oil and food preservative Nisin compound, and be prepared as thermodynamically stable compound system, cinnamon essential oil can be made slowly to release
Put, and suppress the growth of microorganism in meat products, thus reach the purpose of Shelf-life, thus there is preferable novelty.
Summary of the invention
For the problems of the prior art, the invention provides a kind of microemulsion Meat product preservative containing cinnamon essential oil
And preparation method thereof, described this Meat product preservative and preparation method thereof prior art to be solved uses chemical preservative
Meat product is carried out anticorrosion, and effect is general, and affects the technical problem of food safety and expand cinnamon essential oil bacteriostasis property
Range, solve its water-fast use narrow.
The invention provides a kind of meat-product preservative, based on its percentage by weight, be made up of following component:
Surfactant 10%～20%
Cosurfactant 4.5%～10.5%
Cinnamon essential oil 1.5%～3.5%
Nisin 0.35%～0.4%
Water surplus.
Further, described surfactant is sorbitan monooleate polyoxyethylene ether.
Further, described cosurfactant is short chain alcohol.
Further, described short chain alcohol is methanol, ethanol or propanol.
Further, described cosurfactant is 3:1 with the weight ratio of cinnamon essential oil.
Further, described water is distilled water or deionized water.
Present invention also offers the preparation method of the above-mentioned microemulsion Meat product preservative containing cinnamon essential oil, including with
Lower step:
(1) cinnamon essential oil that percentage by weight is 1.5%～3.5% is joined percentage by weight be 4.5%～10.5% help table
In the activating agent of face, it is stirred until homogeneous and obtains oil phase；
(2) surfactant that percentage by weight is 10%～20% is joined in oil phase, be stirred until homogeneous；
(3) Nisin of 0.35%～0.4% is added to the water of 70%～80%, be stirred until homogeneous and obtain aqueous phase；
(4) the above-mentioned aqueous phase containing Nisin is added dropwise in the oil phase of step (2), through ultrasonic Treatment 20～50 minutes,
20～30 DEG C of boiling water baths stand balance 16～32 hours, obtains the microemulsion Meat product preservative containing cinnamon essential oil.
The present invention compares with prior art, and its technological progress is significant.The antistaling agent formulation operations method letter of the present invention
Just；Production cost is low, and the anti-corrosive fresh-keeping system stability of formation is good；Can substantially suppress the growth of microorganism in meat products, reach
Fresh-keeping effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but limits the present invention never in any form.
Embodiment 1
A kind of microemulsion Meat product preservative containing cinnamon essential oil, is calculated as by its percentage by weight:
Surfactant 10%
Cosurfactant 7.5%
Cinnamon essential oil 2.5%
Nisin 0.4%
Water 80%
Described surfactant is sorbitan monooleate polyoxyethylene ether.
Described cosurfactant is ethanol.
Described cosurfactant is 3:1 with the weight ratio of cinnamon essential oil.
Described water is distilled water.
The preparation method and application of the above-mentioned microemulsion Meat product preservative containing cinnamon essential oil is as follows:
(1) cinnamon essential oil that percentage by weight is 2.5% is joined in the cosurfactant that percentage by weight is 7.5%, stir
Mix to the oil phase uniformly obtaining compound system；
(2) surfactant that percentage by weight is 10% is joined in the oil phase of compound system, be stirred until homogeneous；
(3) nisin of 0.4% is added to the water of 80%, be stirred until homogeneous and obtain aqueous phase；
(4) aqueous phase containing nisin is added dropwise in system, through ultrasonic Treatment 30 minutes, in 25 DEG C of water-baths
Stand balance and within 24 hours, obtain the meat protective system that novel cinnamon essential oil is compounding with Nisin.
Protective system appearance transparent obtained by above-mentioned is uniform and stable, and it is every is characterized as below: pH is 3.56, and electrical conductivity is 2350
μ s, viscosity 31.75 mPa s, particle diameter is 213.5nm；
Application Example 1
Take fresh dry fruit beetle, soak one minute in above-mentioned prepared protective system.Preserve ten days under the conditions of 4 DEG C, and
The dry fruit beetle of the made fresh not soak in the meat preservative of embodiment 1 gained compares test.
In above-mentioned storage, survey a total plate count every three days.
Fresh dry fruit beetle after soaking with the meat preservative of embodiment 1 gained, second day to the tenth day (every two days meter
Number once) total plate count be followed successively by 0,101 CFU/g、102 CFU/g、3.6×102 CFU/g、3.7×103 CFU/g。
And matched group do not use the dry fruit beetle total plate count of second day to the tenth day of this protective system be followed successively by 1.6 ×
101CFU/g、2.4 ×103CFU/g、5.8 ×104CFU/g、4.3×105CFU/g、4.9×106CFU/g。
Contrast the above results shows, employs the beans halogen after the meat protective system that the cinnamon essential oil of the present invention is compounding with Nisin
Clump count (3.7 × 10 after meat cold preservation ten days3CFU/g) physical and chemical index corrupt less than meat.Will total number of bacteria control
105In CFU/g.And do not use the total number of bacteria of the dry fruit beetle of this protective system to exceed standard when the 8th day.
Comparative examples 1
A kind of microemulsion Meat product preservative containing cinnamon essential oil, i.e. raw material composition is calculated as by its percentage by weight:
Surfactant 10%
Cosurfactant 7.5%
Cinnamon essential oil 2.5%
Water 80%
Surfactant described above is sorbitan monooleate polyoxyethylene ether.
Cosurfactant described above is short chain alcohol ethanol.
Cosurfactant described above is 3:1 with the weight ratio of cinnamon essential oil.
Its water described above is distilled water.
Compound method and the application of protective system described above are as follows:
(1) cinnamon essential oil that percentage by weight is 2.5% is joined in the cosurfactant that percentage by weight is 7.5%, stir
Mix to the oil phase uniformly obtaining compound system；
(2) surfactant that percentage by weight is 10% is joined in the oil phase of compound system, be stirred until homogeneous；
(3) distilled water of 80% is added dropwise in system, through ultrasonic Treatment 30 minutes, 25 DEG C of water-baths stands balance 24
Hour obtain protective system.
Obtained by protective system appearance transparent uniform and stable, it is every is characterized as below: pH is 3.81, and electrical conductivity is 38.5
μ s, viscosity 25mPa s, particle diameter is 32nm；
Comparison Application Example 1
Take fresh dry fruit beetle, soak one minute in above-mentioned prepared protective system.Preserve ten days under the conditions of 4 DEG C, and
The dry fruit beetle of the made fresh not soak in the meat preservative of comparative examples 1 gained compares test.
In above-mentioned storage, survey a total plate count every three days.
Fresh dry fruit beetle after soaking with the meat preservative of comparative examples 1 gained, second day to the tenth day (every two
It counting once) total plate count be followed successively by 0,2.1 × 102CFU/g、1.4×103 CFU/g、3.3×104 CFU/g、1.1
×105 CFU/g。
And matched group does not uses the dry fruit beetle total plate count of second day to the tenth day of comparative examples 1 protective system successively
It is 1.6 × 101CFU/g、2.4 ×103CFU/g、5.8 ×104CFU/g、4.3×105CFU/g、4.9×106CFU/g。
Result shows, after acting on dry fruit beetle without the protective system of Nisin, although fewer than the total number of bacteria of matched group,
But the clump count (1.1 × 10 after cold preservation ten days5CFU/g) physical and chemical index corrupt just above meat, will total number of bacteria control
System is 105In CFU/g.The meat anticorrosion that overall biocidal property novel cinnamon essential oil the most as described in Example 1 is compounding with Nisin
System is effective.
Embodiment 2
A kind of microemulsion Meat product preservative containing cinnamon essential oil, is calculated as by its percentage by weight:
Surfactant 10%
Cosurfactant 6%
Cinnamon essential oil 2%
Nisin 0.4%
Water 82%
Described surfactant is sorbitan monooleate polyoxyethylene ether.
Described cosurfactant is short chain alcohol ethanol.
Described cosurfactant is 3:1 with the weight ratio of cinnamon essential oil.
Described water is distilled water.
The preparation method and application of the above-mentioned microemulsion Meat product preservative containing cinnamon essential oil is as follows:
(1) joining in the cosurfactant that percentage by weight is 6% by the cinnamon essential oil that percentage by weight is 2%, stirring is extremely
Uniformly obtain the oil phase of compound system；
(2) surfactant that percentage by weight is 10% is joined in the oil phase of compound system, be stirred until homogeneous；
(3) nisin of 0.4% is added to the water of 82%, be stirred until homogeneous and obtain aqueous phase；
(4) aqueous phase containing nisin is added dropwise in system, through ultrasonic Treatment 30 minutes, in 25 DEG C of water-baths
Stand balance and within 24 hours, obtain the meat protective system that novel cinnamon essential oil is compounding with Nisin.Obtained protective system outward appearance
Clear homogeneous is stable, and it is every is characterized as below: pH is 4.09, and electrical conductivity is 1570 μ s, viscosity 23.79 mPa s, and particle diameter is
164.3nm；
Application Example 2
Take fresh dry fruit beetle, soak one minute in above-mentioned prepared protective system.Preserve ten days under the conditions of 4 DEG C, and
The dry fruit beetle of the made fresh not soak in the meat preservative of embodiment 2 gained compares test.
In above-mentioned storage, survey a total plate count every three days.
Fresh dry fruit beetle after soaking with the meat preservative of embodiment 2 gained, second day to the tenth day (every two days meter
Number once) total plate count be followed successively by 0,1.1 × 101 CFU/g、2.3×102 CFU/g、4.0×102 CFU/g、4.1×103
CFU/g。
And the dry fruit beetle total plate count of second day to the tenth day that matched group does not uses embodiment 2 protective system is followed successively by
1.6×101CFU/g、2.4 ×103CFU/g、5.8 ×104CFU/g、4.3×105CFU/g、4.9×106CFU/g。
Contrast the above results shows, employs the beans halogen after the meat protective system that the cinnamon essential oil of the present invention is compounding with Nisin
Clump count (4.1 × 10 after meat cold preservation ten days3CFU/g) physical and chemical index corrupt less than meat.Will total number of bacteria control
105In CFU/g.And do not use the total number of bacteria of the dry fruit beetle of this protective system to exceed standard when the 8th day.
Comparative examples 2
A kind of microemulsion Meat product preservative containing cinnamon essential oil, i.e. raw material composition is calculated as by its percentage by weight:
Surfactant 10%
Cosurfactant 6%
Cinnamon essential oil 2%
Water 82%
Surfactant described above is sorbitan monooleate polyoxyethylene ether.
Cosurfactant described above is short chain alcohol ethanol.
Cosurfactant described above is 3:1 with the weight ratio of cinnamon essential oil.
Its water described above is distilled water.
Compound method and the application of protective system described above are as follows:
(1) joining in the cosurfactant that percentage by weight is 6% by the cinnamon essential oil that percentage by weight is 2%, stirring is extremely
Uniformly obtain the oil phase of compound system；
(2) surfactant that percentage by weight is 10% is joined in the oil phase of compound system, be stirred until homogeneous；
(3) distilled water of 82% is added dropwise in system, through ultrasonic Treatment 30 minutes, 25 DEG C of water-baths stands balance 24
Hour obtain protective system.
Obtained by protective system appearance transparent uniform and stable, it is every is characterized as below: pH is 3.73, and electrical conductivity is 30.7
μ s, viscosity 21mPa s, particle diameter is 28nm；
Comparison Application Example 2
Take fresh dry fruit beetle, soak one minute in above-mentioned prepared protective system.Preserve ten days under the conditions of 4 DEG C, and
The dry fruit beetle of the made fresh not soak in the meat preservative of comparative examples 2 gained compares test.
In storage, survey a total plate count every three days.
Fresh dry fruit beetle after soaking with the meat preservative of comparative examples 2 gained, second day to the tenth day (every two
It counting once) total plate count be followed successively by 0,2.5 × 102CFU/g、1.7×103 CFU/g、3.9×104 CFU/g、1.6
×105 CFU/g。
And matched group does not uses the dry fruit beetle total plate count of second day to the tenth day of comparative examples 2 protective system successively
It is 1.6 × 101CFU/g、2.4 ×103CFU/g、5.8 ×104CFU/g、4.3×105CFU/g、4.9×106CFU/g。
Result shows, after acting on dry fruit beetle without the protective system of Nisin, although fewer than the total number of bacteria of matched group,
But the clump count (1.6 × 10 after cold preservation ten days5CFU/g) physical and chemical index corrupt just above meat, will total number of bacteria control
System is 105In CFU/g.Overall biocidal property is all not as compounding with Nisin as the meat anticorrosion that the novel cinnamon essential oil described in example 2
System is effective, and the existence being indicated above Nisin can strengthen the fresh-keeping effect of system.
The above is only the citing of embodiments of the present invention, it is noted that for the ordinary skill of the art
For personnel, on the premise of without departing from the technology of the present invention principle, it is also possible to make some improvement and modification, these improve and become
Type also should belong to protection scope of the present invention.
Claims (8)
1. the microemulsion Meat product preservative containing cinnamon essential oil, it is characterised in that by weight percentage, by following group
Part composition:
Surfactant 10%～20%；
Cosurfactant 4.5%～10.5%；
Cinnamon essential oil 1.5%～3.5%；
Nisin 0.35%～0.4%；
Water surplus.
2. the microemulsion Meat product preservative containing cinnamon essential oil as claimed in claim 1, it is characterised in that described surface
Activating agent is sorbitan monooleate polyoxyethylene ether.
A kind of microemulsion Meat product preservative containing cinnamon essential oil, it is characterised in that described
Cosurfactant is short chain alcohol.
A kind of microemulsion Meat product preservative containing cinnamon essential oil, it is characterised in that described
Short chain alcohol is methanol, ethanol or propanol.
A kind of microemulsion Meat product preservative containing cinnamon essential oil, it is characterised in that described
Cosurfactant is 3:1 with the weight ratio of cinnamon essential oil.
6. the microemulsion Meat product preservative containing cinnamon essential oil as claimed in claim 1, it is characterised in that described water is
Distilled water or deionized water.
7. the preparation method of the microemulsion Meat product preservative containing cinnamon essential oil described in claim 1, it is characterised in that bag
Include following steps:
(1) cinnamon essential oil that percentage by weight is 1.5%～3.5% is joined percentage by weight be 4.5%～10.5% help table
In the activating agent of face, it is stirred until homogeneous and obtains oil phase；
(2) surfactant that percentage by weight is 10%～20% is joined in oil phase, be stirred until homogeneous；
(3) Nisin of 0.35%～0.4% is added to the water of 70%～80%, be stirred until homogeneous and obtain aqueous phase；
(4) the above-mentioned aqueous phase containing Nisin is added dropwise in the oil phase of step (2), through ultrasonic Treatment 20～50 minutes,
20～30 DEG C of boiling water baths stand balance 16～32 hours, obtains the microemulsion Meat product preservative containing cinnamon essential oil.
The preparation method of the microemulsion Meat product preservative containing cinnamon essential oil the most according to claim 7, its feature exists
It is homogenizing 30～60 minutes under the frequency of 30-40kHz in: described ultrasonic Treatment.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610534333.1A CN106172701A (en) | 2016-07-08 | 2016-07-08 | A kind of microemulsion Meat product preservative containing cinnamon essential oil and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577989A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound natural preservative used for meat product and preparing method and application thereof |
| CN106578834A (en) * | 2016-12-14 | 2017-04-26 | 广东工业大学 | Composition, preparation method thereof and application of composition to food preservation field |
| CN109463663A (en) * | 2018-12-16 | 2019-03-15 | 杭州邦沃森生物科技有限公司 | Deodorant bighead piece preparation method based on ginger essential oil microemulsified slow-releasing |
| CN111887264A (en) * | 2020-07-15 | 2020-11-06 | 上海驰纺材料科技有限公司 | Natural plant essential oil microemulsion antibacterial spray and preparation method thereof |
| CN114522133A (en) * | 2022-02-26 | 2022-05-24 | 上海应用技术大学 | Antibacterial microemulsion, preparation method and application thereof, moisturizing lotion, moisturizing emulsion, moisturizing cream and preparation method thereof |
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| CN103636769A (en) * | 2013-11-28 | 2014-03-19 | 华南理工大学 | Quality guarantee method of dried lichees and dried longan |
| CN104798867A (en) * | 2015-04-13 | 2015-07-29 | 上海应用技术学院 | Meat preservative and preparation method thereof |
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| CN103636769A (en) * | 2013-11-28 | 2014-03-19 | 华南理工大学 | Quality guarantee method of dried lichees and dried longan |
| CN104798867A (en) * | 2015-04-13 | 2015-07-29 | 上海应用技术学院 | Meat preservative and preparation method thereof |
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| RAEISI M, TAJIK H, YARAHMADI A, ET AL: "Antimicrobial Effect of Cinnamon Essential Oil Against Escherichia Coli and Staphylococcus aureus", 《HEALTH SCOPE》 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577989A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound natural preservative used for meat product and preparing method and application thereof |
| CN106578834A (en) * | 2016-12-14 | 2017-04-26 | 广东工业大学 | Composition, preparation method thereof and application of composition to food preservation field |
| CN109463663A (en) * | 2018-12-16 | 2019-03-15 | 杭州邦沃森生物科技有限公司 | Deodorant bighead piece preparation method based on ginger essential oil microemulsified slow-releasing |
| CN109463663B (en) * | 2018-12-16 | 2022-05-03 | 杭州邦沃森生物科技有限公司 | Preparation method of deodorized bighead carp fillets based on sustained release of ginger essential oil microemulsion |
| CN111887264A (en) * | 2020-07-15 | 2020-11-06 | 上海驰纺材料科技有限公司 | Natural plant essential oil microemulsion antibacterial spray and preparation method thereof |
| CN114522133A (en) * | 2022-02-26 | 2022-05-24 | 上海应用技术大学 | Antibacterial microemulsion, preparation method and application thereof, moisturizing lotion, moisturizing emulsion, moisturizing cream and preparation method thereof |
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Application publication date: 20161207 |