CN109287731A - A kind of plyability meat poultry food preservative - Google Patents
A kind of plyability meat poultry food preservative Download PDFInfo
- Publication number
- CN109287731A CN109287731A CN201710612902.4A CN201710612902A CN109287731A CN 109287731 A CN109287731 A CN 109287731A CN 201710612902 A CN201710612902 A CN 201710612902A CN 109287731 A CN109287731 A CN 109287731A
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- CN
- China
- Prior art keywords
- lysozyme
- antistaling agent
- plyability
- calcium propionate
- food preservative
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- 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.)
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Classifications
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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
-
- 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
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- 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)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of plyability meat poultry food preservatives, the pH of the antistaling agent is 3.5-5.5, its raw material composition includes lysozyme, calcium propionate, ascorbic acid and distilled water, when use, by lysozyme, calcium propionate, ascorbic acid is dissolved in distilled water in required ratio to form mixed solution, then the pH to 3.5-6.5 of lysozyme fresh-keeping liquid is adjusted to obtain antistaling agent, then the cold poultry group food cut is impregnated into antistaling agent 0.5-3min or sprays antistaling agent on the surface of cold poultry group food, finally successively drain 2-8min, packaging, it is refrigerated at 0-4 DEG C.Not only bacteriostasis is stronger by the present invention, and effect of color protection is preferable, and simple, convenient, is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of plyability meat poultry food preservative, especially a kind of high-performance bio plyability meat poultry food
Object antistaling agent and its application method, suitable for improving bacteriostasis, extending the shelf life.
Background technique
Preservation method applied by present generally has iced storage method, chemical method etc..Iced storage method is to rely on the thawing of ice and drop
Low temperature slows down the breeding of bacterium in the foods containing protein such as fish, shrimp, meat, fowl.When temperature be in -18 DEG C, it is, in general, that
Bacterium in a dormant state, so, certain preservation can be played after low-temperature quick-freezing in -18 DEG C of preservations, but freezing state deeply
Under, a part of animal protein can still be hydrolyzed to a-amino acid, and when being rinsed with water, this partially protein can be lost, and certain
Destroy to degree nutritional ingredient and mouthfeel freshness.
And chemical method is usually preservative to be added in meat products, but the side effect of chemical preservative increasingly causes weight
Depending on application range is also increasingly restricted.Therefore safe and efficient natural biological freshness-preserving agent is in meat is fresh-keeping by parent
It looks at, the use of the bio-preservatives such as lysozyme will largely reduce chemical preservative and other anti-corrosion mode brings peace
Full hidden danger.
Summary of the invention
The purpose of the present invention is overcoming, middle bacteriostasis existing in the prior art is weaker, easy influence poultry group food mouth
The problem of sense and preparation method complexity, provide a kind of bacteriostasis relatively by force, will not influence meat poultry food mouthfeel and preparation side
The simple high-performance bio plyability meat poultry food preservative of method and its application method.
In order to solve the above-mentioned technical problem, the invention is realized in this way, including
A kind of plyability meat poultry food preservative, the antistaling agent raw material composition include lysozyme, calcium propionate, ascorbic acid and
Distilled water, and the weight ratio of lysozyme, calcium propionate, ascorbic acid, distilled water is 0.01-5；0.01‐5；0.1‐10；80‐99；Institute
The pH for stating antistaling agent is 3.5-6.5.
The lysozyme is egg white lysozyme, activity >=25000U/mg；
The calcium propionate is eggshell source calcium propionate；
The raw material composition of the antistaling agent further includes glycine, and the weight ratio of the glycine and lysozyme is 0.1-5；0.01‐
5。
The raw material composition of the antistaling agent further includes citric acid, and the weight ratio of the citric acid and lysozyme is 0.1-8；
0.01‐5。
The raw material composition of the antistaling agent further includes glycerol, and the weight ratio of the glycerol and lysozyme is 0.1-5；0.01‐
5。
Compared with prior art, the beneficial effects of the present invention are:
A kind of raw material composition of plyability meat poultry food preservative of the present invention includes lysozyme, calcium propionate, chitosan, anti-sepsis
Acid and distilled water, and the weight ratio of lysozyme, calcium propionate, ascorbic acid, distilled water is 0.01-5；0.01‐5；0.1‐10；80‐
99, the pH of antistaling agent are 3.5-6.5, and lysozyme, calcium propionate belong to acid type preservative, their stability in acid condition
And bacteriostasis is relatively strong, meanwhile, which not only ensure that the bacteriostasis of antistaling agent is stronger, but also eat with meat poultry
The pH of object relatively, enables to antistaling agent effectively to be combined with meat, and has better effect of color protection, in addition, bacteriolyze
Enzyme, calcium propionate, the equal free from extraneous odour of anti-sepsis acid, will not influence the mouthfeel of poultry group food.Therefore, the present invention not only bacteriostasis compared with
By force, effect of color protection is preferable, and on the mouthfeel of poultry group food without influence.
Specific embodiment
Essentiality content of the invention is further illustrated below with reference to embodiment.
The raw material composition of a kind of plyability meat poultry food preservative, the antistaling agent is poly- including lysozyme, calcium propionate, shell
Sugared, anti-sepsis acid and distilled water, and the weight ratio of lysozyme, calcium propionate, ascorbic acid, distilled water is 0.01-5；0.01‐5；
0.1‐10；80‐99；
The pH of the antistaling agent is 3.5-6.5.
The lysozyme is egg white lysozyme, activity >=25000U/mg；
The calcium propionate is eggshell source calcium propionate；
The raw material composition of the antistaling agent further includes glycine, and the weight ratio of the glycine and lysozyme is 0.1-5；0.01‐
5。
The raw material composition of the antistaling agent further includes citric acid, and the weight ratio of the citric acid and lysozyme is 0.1-8；
0.01‐5。
The raw material composition of the antistaling agent further includes glycerol, and the weight ratio of the glycerol and lysozyme is 0.1-5；0.01‐
5。
A kind of application method of above-mentioned plyability meat poultry food preservative, successively the following steps are included:
Lysozyme, calcium propionate, ascorbic acid: being first dissolved in required ratio to form mixed solution in distilled water by step 1,
The pH to 3.5-6.5 of lysozyme fresh-keeping liquid is adjusted to obtain antistaling agent；
Step 2: first the poultry group food cut is impregnated into 0.5-3min in antistaling agent or sprays antistaling agent in meat poultry
Then the surface of food successively drains 2-8min, packaging, finally refrigerates packaged poultry group food at 0-4 DEG C, this
When, plyability meat poultry food preservative use finishes.
Embodiment 1:
A kind of plyability meat poultry food preservative, the pH of the antistaling agent are 5, and the raw material composition and its weight part ratio of antistaling agent are
Lysozyme 0.1, calcium propionate 1.2, ascorbic acid 0.2 and distilled water 98.5, wherein the lysozyme is egg white lysozyme, is lived
Property >=25000U/mg, calcium propionate is eggshell source calcium propionate；
In use, successively following the steps below:
Lysozyme, calcium propionate, ascorbic acid: being first dissolved in required ratio to form mixed solution in distilled water by step 1,
Then the pH to 5 of lysozyme fresh-keeping liquid is adjusted to obtain antistaling agent；
Step 2: first impregnating 2min for the poultry group food cut in antistaling agent, then successively drains 5min, packaging, finally
Packaged cold poultry group food is refrigerated at 0 DEG C, at this point, plyability meat poultry food preservative use finishes.
To detect the present embodiment antistaling agent to the fresh-keeping effect of cold poultry group food, with the cold meat poultry food of the same race of not film
As a comparison case, following index of the storage after 7 days is compared in measurement to object:
PH measurement: it is measured by the method for GB/T9695.5-2008 " meat and meat products pH are measured "；
TVB-N value measurement: by the micro expansion in GB/T5009.44-2003 " analysis method of meat and meat hygiene standard "
Arching pushing measurement；
Total number of bacteria measurement: by the method measurement of GB 4789.2-2010 " food microbiological examination-total plate count measurement ".
Testing result is shown: within 7 days, the pH of the present embodiment rises to 6.0, TVB-N value by 9.2 mg/100g by 5.74
9.6 mg/100g are risen to, the logarithm of total plate count rises to 5.1 by 3.9；The pH of comparative example rises to 6.7, TVB- by 5.74
N value rises to 22.5 mg/100g by 9.2 mg/100g, and the logarithm of total plate count rises to 6.2 by 3.9.
Embodiment 2:
Step with embodiment 1, unlike:
The pH of the antistaling agent is 6, and the raw material composition and its weight part ratio of antistaling agent are lysozyme 0.01, calcium propionate 0.06, resist
Bad hematic acid 10, glycine 0.1, citric acid 0.1, glycerol 0.1, water 89.5；
Step 2: first impregnating 0.5min for the poultry group food cut in antistaling agent, then successively drains 2min, packaging, most
Packaged cold poultry group food is refrigerated at 0 DEG C afterwards.
Testing result is shown: within 7 days, the pH of the present embodiment rises to 6.1, TVB-N value by 9.2 mg/100g by 5.75
12.2 mg/100g are risen to, the logarithm of total plate count rises to 5.75 by 3.95；The pH of comparative example rises to 6.7 by 5.75,
TVB-N value rises to 21.8 mg/100g by 9.2 mg/100g, and the logarithm of total plate count rises to 6.25 by 3.9.
Embodiment described above is only to absolutely prove preferred embodiment that is of the invention and being lifted, protection model of the invention
It encloses without being limited thereto.Those skilled in the art's made equivalent substitute or transformation on the basis of the present invention, in the present invention
Protection scope within.Protection scope of the present invention is subject to claims.
Claims (5)
1. a kind of plyability meat poultry food preservative, it is characterised in that: the raw material composition of the antistaling agent includes lysozyme, propionic acid
Calcium, ascorbic acid and distilled water, and the weight ratio of lysozyme, calcium propionate, ascorbic acid, distilled water is 0.01-5；0.01‐5；
0.1‐10；80‐99；The pH of the antistaling agent is 3.5-6.5.
2. the cold meat poultry food preservative of a kind of high-performance bio plyability according to claim 1, it is characterised in that: described
Lysozyme is egg white lysozyme, activity >=25000U/mg；The calcium propionate is eggshell source calcium propionate.
3. the cold meat poultry food preservative of a kind of high-performance bio plyability according to claim 1 or 2, it is characterised in that:
The raw material composition of the antistaling agent further includes glycine, and the weight ratio of the glycine and lysozyme is 0.1-5；0.01‐5.
4. the cold meat poultry food preservative of a kind of high-performance bio plyability according to claim 1 or 2, it is characterised in that:
The raw material composition of the antistaling agent further includes citric acid, and the weight ratio of the citric acid and lysozyme is 0.1-8；0.01‐5.
5. the cold meat poultry food preservative of a kind of high-performance bio plyability according to claim 1 or 2, it is characterised in that:
The raw material composition of the antistaling agent further includes glycerol, and the weight ratio of the glycerol and lysozyme is 0.1-5；0.01‐5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710612902.4A CN109287731A (en) | 2017-07-25 | 2017-07-25 | A kind of plyability meat poultry food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710612902.4A CN109287731A (en) | 2017-07-25 | 2017-07-25 | A kind of plyability meat poultry food preservative |
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| Publication Number | Publication Date |
|---|---|
| CN109287731A true CN109287731A (en) | 2019-02-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710612902.4A Pending CN109287731A (en) | 2017-07-25 | 2017-07-25 | A kind of plyability meat poultry food preservative |
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| CN (1) | CN109287731A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113491308A (en) * | 2021-06-07 | 2021-10-12 | 武汉新华扬生物股份有限公司 | Compound preservative and using method thereof |
| CN113662034A (en) * | 2021-07-07 | 2021-11-19 | 珠海市自然之旅生物技术有限公司 | Preservative and preparation method and application thereof |
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| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN102106589A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Lysozyme preservative and application thereof in preservation of aquatic products |
| CN102125080A (en) * | 2010-12-31 | 2011-07-20 | 黄威龙 | Method for refreshing and processing meat |
| CN103918769A (en) * | 2014-04-30 | 2014-07-16 | 湖北神地农业科贸有限公司 | High-efficiency biological compound cold fresh meat preservative and using method thereof |
| CN103931759A (en) * | 2014-04-30 | 2014-07-23 | 湖北神地农业科贸有限公司 | Lysozyme-based universal-type fruit film coated preservative as well as using method thereof |
-
2017
- 2017-07-25 CN CN201710612902.4A patent/CN109287731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN102106589A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Lysozyme preservative and application thereof in preservation of aquatic products |
| CN102125080A (en) * | 2010-12-31 | 2011-07-20 | 黄威龙 | Method for refreshing and processing meat |
| CN103918769A (en) * | 2014-04-30 | 2014-07-16 | 湖北神地农业科贸有限公司 | High-efficiency biological compound cold fresh meat preservative and using method thereof |
| CN103931759A (en) * | 2014-04-30 | 2014-07-23 | 湖北神地农业科贸有限公司 | Lysozyme-based universal-type fruit film coated preservative as well as using method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113491308A (en) * | 2021-06-07 | 2021-10-12 | 武汉新华扬生物股份有限公司 | Compound preservative and using method thereof |
| CN113662034A (en) * | 2021-07-07 | 2021-11-19 | 珠海市自然之旅生物技术有限公司 | Preservative and preparation method and application thereof |
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Application publication date: 20190201 |
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