阅读说明：本技术 一种用于冷鲜肉的防腐保鲜涂膜液 (Preservative fresh-keeping coating liquid for chilled meat ) 是由 熊国远 周希 戚军 梅林� 于 2020-05-29 设计创作，主要内容包括：本发明公开了一种用于冷鲜肉的防腐保鲜涂膜液,属于防腐保鲜领域,包括以下原料：0.51～1.0g/100mL的魔芋葡甘聚糖、0.51～1.0g/100mL卡拉胶、山茶油、吐温-80,其中,魔芋葡甘聚糖、卡拉胶、山茶油的质量比为1：1：0.04～0.07,吐温-80与山茶油的质量比为0.05:1。依次运用高速分散和高强度超声的方法生产乳化型涂膜。本发明所述用于冷鲜肉的防腐保鲜涂膜液可以维持冷鲜肉的品质和抑制微生物的生长繁殖,有效地延长冷鲜肉在4℃贮藏下的货架期。(The invention discloses an anticorrosive fresh-keeping coating liquid for chilled meat, which belongs to the field of anticorrosive fresh-keeping and comprises the following raw materials of 0.51-1.0 g/100m L konjac glucomannan, 0.51-1.0 g/100m L carrageenan, camellia oil and tween-80, wherein the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.04-0.07, and the mass ratio of the tween-80 to the camellia oil is 0.05: 1.)

1. The preservative and fresh-keeping coating liquid for the chilled meat is characterized by comprising the following raw materials of 0.51-1.0 g/100m L konjac glucomannan, 0.51-1.0 g/100m L carrageenan, camellia oil and tween-80, wherein the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.04-0.07, and the mass ratio of the tween-80 to the camellia oil is 0.05: 1.

2. The preservative fresh-keeping coating solution for chilled meat according to claim 1, characterized in that: the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.04.

3. the preservative fresh-keeping coating solution for chilled meat according to claim 1, characterized in that: the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.05.

4. the preservative fresh-keeping coating solution for chilled meat according to claim 1, characterized in that: the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.06.

5. the preservative fresh-keeping coating solution for chilled meat according to claim 1, characterized in that: the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.07.

6. the preparation method of the preservative and fresh-keeping coating solution for the cold fresh meat according to any one of claims 1 to 5, which is characterized by comprising the following steps of dissolving 1g/100m L konjac glucomannan and 1g/100m L carrageenan in deionized water at 60 ℃ and 80 ℃, uniformly stirring, mixing the konjac glucomannan and the carrageenan according to the mass ratio of 1:1 to obtain a mixed solution, adding camellia oil and tween-80 into the mixed solution, wherein the mass ratio of the camellia oil to the mixed solution is 0.02-0.035: 1, the mass ratio of the tween-80 to the camellia oil is 0.05:1, mixing the mixed solution, the camellia oil and the tween-80 for 3min by a homogenizer at the rotating speed of 18000rpm/min to prepare a crude emulsion coating, and then carrying out ultrasonic treatment for 10min at the frequency of 20kHz by a 480W ultrasonic cell disruptor cell disrupter to prepare the preservative and fresh-keeping coating solution for the cold fresh meat.

7. The use method of the preservative fresh-keeping coating liquid for the chilled meat according to claim 6, characterized by comprising the following steps: soaking the meat sample in the prepared preservative coating liquid for cold fresh meat for 10s, drying at room temperature for 10min, repeating the steps for three times, then placing the processed sample in a polyethylene tray, covering and packaging with a film, and refrigerating at 4 +/-1 ℃.

Technical Field

The invention relates to the field of an anticorrosion fresh-keeping coating liquid, and particularly relates to an anticorrosion fresh-keeping coating liquid for chilled meat.

Background

The edible coating film can block external oxygen, carbon dioxide and water vapor, prevent meat moisture loss, directly contact with meat, prolong the quality guarantee period and maintain the meat quality compared with the traditional packages such as vacuum package, modified atmosphere package and the like, and the edible coating film is generally formed by edible natural biopolymers such as protein (corn protein, whey protein, caseinate and the like), polysaccharide (pectin, carrageenan, chitosan and the like), lipid (wax, paraffin, acetin and the like) and composite coating thereof, glucomannan (KCM) is a natural neutral hydrophilic polysaccharide extracted from konjac, is formed by β -KG and chitosan, is a coating layer which is formed by mechanically-bonding two hydrophilic carrageenan-chitosan and the like, is a coating layer which is not easily connected with galactose-carrageenan-1-carrageenan-4-carrageenan-1-carrageenan-2-carrageenan-4-carrageenan-polysaccharide-carrageenan-polysaccharide-carrageenan-polysaccharide-carrageenan-polysaccharide-carrageenan-polysaccharide.

Disclosure of Invention

The invention aims to provide an antiseptic fresh-keeping coating liquid for cold fresh meat, which can maintain the quality of the cold fresh meat, inhibit the growth and the propagation of microorganisms and effectively prolong the shelf life of the cold fresh meat stored at 4 ℃.

In order to achieve the purpose, the invention provides the following technical scheme:

an antiseptic and fresh-keeping coating liquid for chilled meat comprises the following raw materials of 0.51-1.0 g/100m L konjac glucomannan, 0.51-1.0 g/100m L carrageenan, camellia oil and tween-80, wherein the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.04-0.07, and the mass ratio of the tween-80 to the camellia oil is 0.05: 1.

Preferably, the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.04.

preferably, the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.05.

preferably, the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.06.

preferably, the mass ratio of the konjac glucomannan to the carrageenan to the camellia oil is 1: 1: 0.07.

preferably, the preparation method of the preservative and fresh-keeping coating solution for the cold fresh meat comprises the following steps of dissolving 1g/100m L konjac glucomannan and 1g/100m L carrageenan in deionized water at 60 ℃ and 80 ℃, stirring uniformly, mixing the konjac glucomannan and the carrageenan according to the mass ratio of 1:1 to obtain a mixed solution, adding camellia oil and tween-80 into the mixed solution, wherein the mass ratio of the camellia oil to the mixed solution is 0.02-0.035: 1, and the mass ratio of the tween-80 to the camellia oil is 0.05:1, mixing the mixed solution, the camellia oil and the tween-80 for 3min by using a homogenizer at the rotating speed of 18000rpm/min to prepare a crude emulsion coating, and then carrying out ultrasonic treatment for 10min by using a 480W ultrasonic cell disruptor at the kHz 20 frequency to prepare the preservative and fresh-keeping coating solution for the cold fresh meat.

Preferably, the use method of the preservative fresh-keeping coating liquid for the chilled meat comprises the following steps: soaking the meat sample in the prepared preservative coating liquid for cold fresh meat for 10s, drying at room temperature for 10min, repeating the steps for three times, then placing the processed sample in a polyethylene tray, covering and packaging with a film, and refrigerating at 4 +/-1 ℃.

Compared with the prior art, the invention has the beneficial effects that:

1) the invention provides an edible coating film for preservation and freshness of chilled meat, which can solve the problem that the mechanical strength and the hydrophilicity of a konjac glucomannan/carrageenan blended coating film are poor, and the production method is simple. The invention better maintains the sensory quality of the cold fresh meat, inhibits the growth and the reproduction of microorganisms and effectively prolongs the shelf life of the cold fresh meat stored at 4 ℃.

2) The invention prolongs the shelf life of the chilled fresh meat from 3 days to 10 days when the chilled fresh meat is refrigerated at 4 ℃, effectively reduces the weight loss of the meat, delays the fat oxidation and the protein oxidation of the meat and inhibits the growth of microorganisms.

3) The camellia oil is added into the KGM/KC coating solution by an emulsification method, so that the defect of strong hydrophilicity of the camellia oil is overcome.

Drawings

FIG. 1 is a graph showing the effect of KGM/KC-CO coating solutions of different concentrations on the pH of chicken breast stored at 4 + -1 deg.C in the present invention;

FIG. 2 is the effect of KGM/KC-CO coating solution with different concentrations on the total number of colonies of chicken breast meat during storage at 4 + -1 deg.C in the present invention;

FIG. 3 is the effect of KGM/KC-CO coating solution of different concentrations on TBA of chicken breast during storage at 4 + -1 deg.C in the present invention;

FIG. 4 is the effect of KGM/KC-CO coating solution of different concentrations on TVB-N of chicken breast meat during storage at 4 + -1 deg.C.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.