CN106912552A - A kind of pork preservative - Google Patents
A kind of pork preservative Download PDFInfo
- Publication number
- CN106912552A CN106912552A CN201510995167.0A CN201510995167A CN106912552A CN 106912552 A CN106912552 A CN 106912552A CN 201510995167 A CN201510995167 A CN 201510995167A CN 106912552 A CN106912552 A CN 106912552A
- Authority
- CN
- China
- Prior art keywords
- parts
- pork
- preservative
- present
- good
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 15
- 239000003755 preservative agent Substances 0.000 title claims abstract description 9
- 230000002335 preservative effect Effects 0.000 title claims abstract description 9
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 7
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 7
- 102000016943 Muramidase Human genes 0.000 claims abstract description 7
- 108010014251 Muramidase Proteins 0.000 claims abstract description 7
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 7
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 7
- 108010053775 Nisin Proteins 0.000 claims abstract description 7
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 7
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 7
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 7
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 7
- 239000004325 lysozyme Substances 0.000 claims abstract description 7
- 229960000274 lysozyme Drugs 0.000 claims abstract description 7
- 239000004309 nisin Substances 0.000 claims abstract description 7
- 235000010297 nisin Nutrition 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019249 food preservative Nutrition 0.000 abstract description 4
- 239000005452 food preservative Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000003908 quality control method Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A kind of pork preservative, belongs to food preservative technology field.Pork preservative of the present invention by following weight portion material composition：Lactoferrin 0.3-0.8 parts, nisin 0.02-0.05 parts, lysozyme 0.1-0.5 parts, sterile distilled water 99.0-99.5 parts, AOB 0.05-0.15 parts, Tea Polyphenols 0.03-0.05 parts.The present invention can effectively suppress and kill the superior microorganism for causing chilled pork corrupt and control fat oxidation, reduce the cost of storage in pork production, accumulating and commercial distribution, extend chilled pork shelf life；Not only fresh keeping time is long, quality control good, of good preservation effect and without any side effects to human body for the present invention, also has functions that certain fortification and health care.
Description
Technical field
The present invention relates to a kind of pork preservative, belong to food preservative technology field.
Background technology
In order to adapt to the thought that people advocate nature, health, the food preservative of development and application highly effective and safe has turned into world today's food preservative important field of research.Confirmed according to relevant information, in the food of people's long-term consumption, the toxicity of crude antistaling agent composition is well below artificial synthesized antistaling agent.Therefore, the research for seeking crude antistaling agent from nature has caused the great attention of scientists from all over the world.A large amount of crude antistaling agent products of various countries' exploitation, by the popular welcome of people.
Existing fruit and vegetable fresh-keeping agent is generally liquid, is directly sprayed on fruit and vegetable surfaces, can produce edible residual.
The content of the invention
It is an object of the invention to provide a kind of pork preservative.
Technical scheme includes as follows：
Pork preservative of the present invention by following weight portion material composition：Lactoferrin 0.3-0.8 parts, nisin 0.02-0.05 parts, lysozyme 0.1-0.5 parts, sterile distilled water 99.0-99.5 parts, AOB 0.05-0.15 parts, Tea Polyphenols 0.03-0.05 parts.
The beneficial effects of the invention are as follows：
Nisin has good bacteriostasis to gram-positive bacteria in this hair, lactoferrin has good bacteriostasis to Gram-negative bacteria, lysozyme has good fungistatic effect to gram-positive bacteria, Gram-negative bacteria, the collaboration of three and reciprocation realize comprehensive, efficient fungistatic effect, and AOB has the antioxidant from natural food of good oxidation resistance and security.The present invention can effectively suppress and kill the superior microorganism for causing chilled pork corrupt and control fat oxidation, reduce the cost of storage in pork production, accumulating and commercial distribution, extend chilled pork shelf life；Not only fresh keeping time is long, quality control good, of good preservation effect and without any side effects to human body for the present invention, also has functions that certain fortification and health care.
Specific embodiment
Describe specific embodiment of the invention in detail below in conjunction with technical scheme.
Embodiment 1
0.8 part of lactoferrin, 0.05 part of nisin, 0.5 part of lysozyme, 99.5 parts of sterile distilled water, 0.15 part of AOB, 0.05 part of Tea Polyphenols.
Embodiment 2
0.3 part of lactoferrin, 0.02 part of nisin, 0.1 part of lysozyme, 99.0 parts of sterile distilled water, 0.05 part of AOB, 0.03 part of Tea Polyphenols.
Embodiment 3
7 parts of lactoferrin, 0.03 part of nisin, 0.3 part of lysozyme, 99.2 parts of sterile distilled water, 0.1 part of AOB, 0.04 part of Tea Polyphenols.
Claims (1)
1. a kind of pork preservative, it is characterised in that described pork preservative by following weight portion material composition：Lactoferrin 0.3-0.8 parts, nisin 0.02-0.05 parts, lysozyme 0.1-0.5 parts, sterile distilled water 99.0-99.5 parts, AOB 0.05-0.15 parts, Tea Polyphenols 0.03-0.05 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995167.0A CN106912552A (en) | 2015-12-28 | 2015-12-28 | A kind of pork preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995167.0A CN106912552A (en) | 2015-12-28 | 2015-12-28 | A kind of pork preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912552A true CN106912552A (en) | 2017-07-04 |
Family
ID=59455840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510995167.0A Pending CN106912552A (en) | 2015-12-28 | 2015-12-28 | A kind of pork preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106912552A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494700A (en) * | 2017-09-27 | 2017-12-22 | 贵州松桃嘟嘟食品有限公司 | A kind of fresh meat antistaling agent and preparation method thereof |
| CN108124948A (en) * | 2017-12-13 | 2018-06-08 | 安徽晴阳翔农业科技发展有限公司 | A kind of chilled meat food preservative |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
-
2015
- 2015-12-28 CN CN201510995167.0A patent/CN106912552A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494700A (en) * | 2017-09-27 | 2017-12-22 | 贵州松桃嘟嘟食品有限公司 | A kind of fresh meat antistaling agent and preparation method thereof |
| CN108124948A (en) * | 2017-12-13 | 2018-06-08 | 安徽晴阳翔农业科技发展有限公司 | A kind of chilled meat food preservative |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101461414B (en) | Compound biological preservative for cooling pork and fresh-keeping method | |
| CN105557971A (en) | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent | |
| CN103549624B (en) | Preparation method and application of natural plant source preservatives | |
| CN106912552A (en) | A kind of pork preservative | |
| CN104161108B (en) | For natural antimicro-bialc ompound and the preservation method of chilled fresh chicken | |
| CN104397829A (en) | Composite food preservative | |
| CN102948463A (en) | Novel biological fruit/vegetable mould-proof preservative | |
| CN107509796A (en) | A kind of pork preservative | |
| CN106912574A (en) | A kind of natural fruit and vegetables antistaling disinfectant | |
| CN107865045A (en) | A kind of Frozen Pork antistaling agent | |
| CN103271412A (en) | Compounding method of efficient compound food preservative | |
| CN106172704A (en) | A kind of meat product preservative | |
| CN106912550A (en) | A kind of ocean fish antistaling agent | |
| CN104621230A (en) | Anti-drying-loss fresh-keeping color-protecting atomizing agent for fresh foods and preparation method of atomizing agent | |
| CN104738149A (en) | Green and safe chilled fresh pork preservative | |
| CN106912771A (en) | A kind of blinds antistaling disinfectant | |
| CN106912579A (en) | A kind of day lily antistaling agent | |
| CN106912591A (en) | A kind of lichee antistaling disinfectant | |
| CN105475473A (en) | Strawberry preservative | |
| CN107865074A (en) | A kind of sterilizing anti-staling agent for fruit and vegetable | |
| CN106912565A (en) | A kind of sterilizing anti-staling agent for fruit and vegetable | |
| Taghizadeh Andevari et al. | Application of gelatin coating incorporated with cinnamon essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillet in refrigerated storage | |
| CN106912566A (en) | A kind of grape antistaling disinfectant | |
| CN104719432A (en) | Composite biological preservative of chilled fresh meat | |
| CN106912570A (en) | A kind of fruits and vegetables fresh-keeping paper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170704 |
|
| WD01 | Invention patent application deemed withdrawn after publication |