阅读说明：本技术 一种用于新鲜肉糜包装的活性复合保鲜膜及其制备方法 (Active composite preservative film for packaging fresh minced meat and preparation method thereof ) 是由 李莉蓉 李凤洁 杨振光 韩兴 覃宇悦 王兴妮 吕静 于 2020-12-24 设计创作，主要内容包括：本发明公开一种用于新鲜肉糜包装的活性复合保鲜膜及其制备方法,属于食品加工与贮藏保鲜领域。所述保鲜膜由以下原料制备得到：食物源天然抗菌肽0.05％～0.5％、金花茶叶粉2％～14％、迷迭香粉5％～20％、壳聚糖2％～6％、玉米淀粉2％～20％、普鲁兰糖0.5％～3.5％、百香果多糖0.5％～7％、甘油4％～12％、辛烯基琥珀酸淀粉钠3％～10％、纯净水38％～60％。本发明所述复合保鲜膜采用流延法制备,然后将其应用于新鲜肉糜保鲜中。本发明制备的复合保鲜膜不仅以安全、可降解生物多糖和多肽为制备原料,而且具有抑菌和抗氧化作用,新鲜肉糜以该活性复合保鲜膜包装后,保质期能够得到有效延长。(The invention discloses an active composite preservative film for packaging fresh minced meat and a preparation method thereof, belonging to the field of food processing, storage and preservation. The preservative film is prepared from the following raw materials: 0.05-0.5 percent of food source natural antibacterial peptide, 2-14 percent of golden camellia leaf powder, 5-20 percent of rosemary powder, 2-6 percent of chitosan, 2-20 percent of corn starch, 0.5-3.5 percent of pullulan, 0.5-7 percent of passion fruit polysaccharide, 4-12 percent of glycerol, 3-10 percent of starch sodium octenyl succinate and 38-60 percent of purified water. The composite preservative film is prepared by adopting a tape casting method and then is applied to fresh preservation of fresh minced meat. The composite preservative film prepared by the invention not only takes safe and degradable biological polysaccharide and polypeptide as preparation raw materials, but also has antibacterial and antioxidant effects, and the shelf life of the fresh meat paste can be effectively prolonged after the fresh meat paste is packaged by the active composite preservative film.)

1. An active composite preservative film for packaging fresh minced meat is characterized by being prepared from the following raw materials in percentage by mass: 0.05-0.5 percent of food source natural antibacterial peptide, 2-14 percent of golden camellia leaf powder, 5-20 percent of rosemary powder, 2-6 percent of chitosan, 2-20 percent of corn starch, 0.5-3.5 percent of pullulan, 0.5-7 percent of passion fruit polysaccharide, 4-12 percent of glycerol, 3-10 percent of starch sodium octenyl succinate and 38-60 percent of purified water.

2. The active composite preservative film for packaging fresh meat emulsion as claimed in claim 1, wherein: the food source natural antibacterial peptide is one or more of prinsepia utilis royle antibacterial peptide, pepper seed antibacterial peptide, tartary buckwheat antibacterial peptide, quinoa antibacterial peptide, triticale antibacterial peptide, red millet antibacterial peptide and highland barley antibacterial peptide from food.

3. The preparation method of the active composite preservative film for packaging fresh meat emulsion as claimed in claim 1 or 2, which is characterized by comprising the following steps:

(1) accurately weighing food source natural antibacterial peptide, golden camellia leaf powder, rosemary powder, chitosan, corn starch, pullulan, passion fruit polysaccharide, glycerol, sodium starch octenyl succinate and purified water according to the weight percentage of the raw materials;

(2) uniformly mixing the raw materials, stirring for 0.5-1.5 h, homogenizing under 90-150 Mpa for 5-20 min, ultrasonically degassing for 0.5-1 h, pouring the composite preservative film liquid into a film-forming template, adjusting the composite preservative film liquid to be horizontal, drying in an oven at 40-50 ℃ for 10-42 h, taking out the template, and uncovering the film;

(3) and (3) putting the active composite preservative film into a dryer with saturated sodium chloride solution for 20-36 h to obtain the active composite preservative film for packaging the fresh minced meat.

Technical Field

The invention relates to an active composite preservative film for packaging fresh minced meat and a preparation method thereof, belonging to the field of food processing, storage and preservation.

Background

Meat is rich in nutrient substances such as fat, protein, mineral substances and the like, is delicious in taste and rich in nutrition, meat is made into meat paste which is a common processing means, the meat paste is extremely easy to deteriorate in the processing, storage, transportation and sale processes, mainly the action of endogenous enzymes and microorganisms in the meat paste and the oxidative deterioration of fat and protein of the meat, and a large amount of proliferated germs and oxidation products on the meat paste enter a human body and then invade the digestive system of the organism, so that abdominal pain, vomiting, diarrhea and the like appear on the human body, and the health of the human body is threatened. The traditional plastic packaging preservative film has the problems of residual substances such as monomers, additives and the like which are not beneficial to human health and environmental pollution which is difficult to degrade. The active composite preservative film has the advantages of bacteriostasis, antioxidation, good barrier property, safe raw materials, easy degradation and the like. Therefore, the efficient, green, safe and environment-friendly active composite preservative film is developed to be used for preserving meat paste, and has important practical significance in the aspects of solving the problems of short shelf life, low safety and environmental pollution of the traditional plastic preservative film.

Disclosure of Invention

The invention aims to provide an active composite preservative film for packaging fresh minced meat, which is prepared from the following raw materials in percentage by mass: 0.05-0.5 percent of food source natural antibacterial peptide, 2-14 percent of golden camellia leaf powder, 5-20 percent of rosemary powder, 2-6 percent of chitosan, 2-20 percent of corn starch, 0.5-3.5 percent of pullulan, 0.5-7 percent of passion fruit polysaccharide, 4-12 percent of glycerol, 3-10 percent of starch sodium octenyl succinate and 38-60 percent of purified water.

Preferably, the food source natural antibacterial peptide is one or more of prinsepia utilis royle antibacterial peptide, pepper seed antibacterial peptide, tartary buckwheat antibacterial peptide, quinoa antibacterial peptide, triticale antibacterial peptide, red millet antibacterial peptide and highland barley antibacterial peptide from food.

The preparation method of the food source natural antibacterial peptide is a conventional method, and specifically comprises the following steps:

(1) adding the antibacterial peptide food raw material powder into distilled water with the volume 15-30 times of that of the food raw material powder, performing ultrasonic extraction for 1-5 hours, extracting with NaOH with the pH of 9-12, centrifuging, collecting supernatant, adding HCl while stirring, adjusting the pH of the system to 4-5, centrifuging, collecting precipitate, and freeze-drying to obtain crude protein.

(2) Dissolving the crude protein in deionized water with the concentration of 1-3%, ultrasonically stirring and dissolving for 0.5-3 h, adding pepsin (4000-6000U/g) and placing in a water bath at 37 ℃, adjusting the pH of the system to 1.8-2.6, carrying out enzymolysis for 0.5-5 h, adjusting the pH of an enzymolysis liquid to 6.8-7.6, and boiling for 6-15 min.

(3) Cooling, centrifuging and taking supernatant, adding alkaline protease (3000U/g-5000U/g), placing in a water bath at 50 ℃, adjusting the pH to 8.9-9.5, performing enzymolysis for 2-4.5 h, boiling for 6-15 min, centrifuging and taking supernatant, filtering with an ultrafiltration membrane with the molecular weight cutoff of 1000 Da-5000 Da, and freeze-drying to obtain the plant antibacterial peptide.

The invention also aims to provide a preparation method of the active composite preservative film for packaging fresh meat emulsion, which comprises the following steps:

(1) accurately weighing food source natural antibacterial peptide, golden camellia leaf powder, rosemary powder, chitosan, corn starch, pullulan, passion fruit polysaccharide, glycerol, sodium starch octenyl succinate and purified water according to the weight percentage of the raw materials.

(2) Uniformly mixing the raw materials, stirring for 0.5-1.5 h, homogenizing under 90-150 Mpa for 5-20 min, ultrasonically degassing for 0.5-1 h, pouring the composite preservative film liquid into a film-forming template, adjusting the composite preservative film liquid to be horizontal, drying in an oven at 40-50 ℃ for 10-42 h, taking out the template, and uncovering the film.

(3) And (3) putting the active composite preservative film into a dryer with saturated sodium chloride solution for 20-36 h to obtain the active composite preservative film for packaging the fresh minced meat.

The fresh minced meat comprises minced meat of fish, minced pork, minced beef, minced mutton, minced chicken, minced donkey and other livestock and poultry, minced aquatic products and the like.

The use process of the active composite preservative film for packaging fresh minced meat comprises the following steps: washing fresh meat, mincing into meat paste, packaging in the active composite preservative film, and storing at 4 ℃.

The invention has the beneficial effects that:

(1) the raw materials of the active composite preservative film for packaging the fresh minced meat mainly comprise the food-source antibacterial peptide and natural components, and the active composite preservative film has the advantages of simple raw material acquisition mode, wide sources, low price, no toxicity, difficulty in causing pollution to the environment and capability of being quickly and naturally degraded.

(2) The active composite preservative film for packaging the fresh minced meat is green and safe, has no peculiar smell, and cannot influence the sensory characteristics of the minced meat, and the added food-source antibacterial peptide enables the active composite preservative film to effectively inhibit lipid peroxidation of the minced meat and maintain the nutritive value of the minced meat.

(3) The active composite preservative film for packaging the fresh minced meat has good oxidation resistance and good antibacterial performance, and can effectively prolong the shelf life of the fresh minced meat.

Drawings

FIG. 1 is a graph showing the trend of bacterial colony counts of minced pork packaged by a pepper seed antibacterial peptide active composite preservative film and minced pork packaged by a commercial preservative film.

FIG. 2 is a graph showing the trend of the change of the thiobarbituric acid value (TBA) of the pork paste packaged by the chilli seed antibacterial peptide active composite preservative film and the pork paste packaged by the commercial preservative film.

FIG. 3 is a graph showing the trend of bacterial colony counts of minced beef packaged by the tartary buckwheat antibacterial peptide active composite preservative film and minced beef packaged by a commercial preservative film.

FIG. 4 is a graph showing the trend of the change of thiobarbituric acid value (TBA) of beef paste packaged by the tartary buckwheat antibacterial peptide active composite preservative film and beef paste packaged by a commercial preservative film.

FIG. 5 is a graph showing the trend of bacterial colony counts of minced fish packaged by triticale antimicrobial peptide active composite preservative film and minced fish packaged by a commercially available preservative film.

FIG. 6 is a graph showing the trend of the change of the thiobarbituric acid value (TBA) of the minced fish packaged by the triticale antimicrobial peptide active composite preservative film and the minced fish packaged by the commercial preservative film.

Wherein CK is meat paste packaged by a commercial preservative film, T1 is pork paste packaged by a pepper seed antibacterial peptide active composite preservative film in example 1, T2 is beef paste packaged by a tartary buckwheat antibacterial peptide active composite preservative film in example 2, and T3 is fish paste packaged by a triticale antibacterial peptide active composite preservative film in example 3.

Detailed Description

The invention will be further described with reference to specific embodiments, but the scope of the invention is not limited to the described contents.

Example 1

The active composite preservative film for packaging fresh minced meat is mainly prepared from the following raw materials in percentage by weight: 0.4% of chilli seed antibacterial peptide, 3.7% of golden camellia leaf powder, 6% of rosemary powder, 2.8% of chitosan, 12% of corn starch, 3.5% of pullulan, 4.7% of passion fruit polysaccharide, 7% of glycerol, 3% of sodium starch octenyl succinate and 56.9% of water.

The preparation method of the active composite preservative film for packaging fresh minced meat specifically comprises the following steps:

(1) preparation of antibacterial peptide: degreasing capsicum seed powder, adding the degreased capsicum seed powder into distilled water with the volume of 20 times of that of the capsicum seed powder, carrying out ultrasonic extraction for 1h, extracting by using NaOH with pH 9, centrifuging, collecting supernate, adding HCl while stirring, adjusting the pH of a system to 4.2, centrifuging, collecting precipitate, and carrying out freeze drying to obtain crude protein; dissolving crude protein in deionized water with concentration of 2%, ultrasonic stirring for 0.5h, adding pepsin 5000U/g, placing in 37 deg.C water bath, adjusting pH of the solution to 2, adjusting pH of the enzymolysis solution to 7 after 0.5h, placing in boiling water bath for 10min, cooling, centrifuging, collecting supernatant, adding alkaline protease 4000U/g, placing in 50 deg.C water bath, adjusting pH to 9.48, performing enzymolysis for 3h, and boiling for 10 min. Ultrafiltering with ultrafiltration membrane with cut-off molecular weight of 5KDa, collecting filtrate, and freeze drying to obtain antibacterial peptide.

(2) Weighing the raw materials according to the weight percentage, adding the raw materials into water, stirring for 1.5h, homogenizing under 130Mpa for 10min, and ultrasonically degassing for 1h to obtain a membrane liquid;

(3) pouring the membrane liquid into a template, adjusting the membrane liquid to be in a horizontal state, and putting the template liquid into a 45 ℃ oven for 12 hours;

(4) and (3) after drying, uncovering the film, and putting the film into a dryer with saturated sodium chloride solution at the bottom for 24 hours to obtain the active composite preservative film for packaging the fresh minced meat.

The application method of the active composite preservative film for packaging fresh minced meat mainly comprises the following steps: washing fresh pork, mincing into meat paste, packaging in a pepper seed active composite preservative film, storing at 4 ℃, and performing bacterial colony counting and TBA determination on the meat paste every 3 days. Based on the total number of colonies and the TBA limit value, the shelf life of the pork paste packaged by the commercial preservative film is 6 days, and the shelf life of the active composite preservative film is 12 days, as shown in figures 1-2.

Example 2

The active composite preservative film for packaging fresh minced meat is mainly prepared from the following raw materials in percentage by weight: 0.45% of tartary buckwheat antibacterial peptide, 6% of golden camellia leaf powder, 5.1% of rosemary powder, 2.9% of chitosan, 20% of corn starch, 2.9% of pullulan, 6.8% of passion fruit polysaccharide, 11% of glycerol, 5.5% of sodium starch octenyl succinate and 39.35% of water.

The preparation method of the active composite preservative film for packaging fresh minced meat specifically comprises the following steps:

(1) preparation of antibacterial peptide: degreasing tartary buckwheat powder, adding the degreased tartary buckwheat powder into distilled water with the volume 20 times that of the degreased tartary buckwheat powder, performing ultrasonic extraction for 1 hour, extracting the degreased tartary buckwheat powder by using NaOH with pH 9, centrifuging the degreased tartary buckwheat powder, collecting supernatant, adding HCl while stirring, adjusting the pH of a system to 4.2, centrifuging the mixture, collecting precipitate, and performing freeze drying to obtain crude protein; dissolving crude protein in deionized water with concentration of 2%, ultrasonic stirring for 0.5h, adding pepsin 5000U/g, placing in 37 deg.C water bath, adjusting system pH to 2, adjusting enzymolysis liquid pH to 7 after 0.5h, placing in boiling water bath for 10min, cooling, centrifuging, collecting supernatant, adding alkaline protease 4000U/g, placing in 50 deg.C water bath, adjusting pH to 9.48, performing enzymolysis for 3h, and boiling for 10 min. Ultrafiltering with ultrafiltration membrane with cut-off molecular weight of 5KDa, collecting filtrate, and freeze drying to obtain antibacterial peptide.

(2) Weighing the raw materials according to the weight percentage, adding the raw materials into water, stirring for 1h, homogenizing under 150Mpa for 5min, and ultrasonically degassing for 0.5h to obtain a membrane liquid;

(3) pouring the membrane liquid into a template, adjusting the membrane liquid to be horizontal, and putting the template liquid into a 50 ℃ oven for 10 hours;

(4) and (3) after drying, uncovering the film, and putting the film into a dryer with saturated sodium chloride solution at the bottom for 20 hours to obtain the active composite preservative film for packaging the fresh minced meat.

The application method of the active composite preservative film for packaging fresh minced meat mainly comprises the following steps: washing fresh beef, mincing into meat paste, packaging in a tartary buckwheat active composite preservative film, storing at 4 ℃, and performing bacterial colony counting and TBA (tunnel boring adhesive) determination on the beef paste every 3 d; based on the total number of colonies and the TBA limit value, the shelf life of beef paste packaged by the commercial preservative film is 6 days, and the shelf life of the active composite preservative film is 15 days, as shown in figures 3-4.

Example 3

The active composite preservative film for packaging fresh minced meat is mainly prepared from the following raw materials in percentage by weight: 0.05% of triticale antibacterial peptide, 14% of camellia chrysantha powder, 20% of rosemary powder, 6% of chitosan, 2% of corn starch, 0.5% of pullulan, 0.5% of passion fruit polysaccharide, 4% of glycerol, 10% of sodium starch octenyl succinate and 42.95% of water.

The preparation method of the active composite preservative film for packaging fresh minced meat specifically comprises the following steps:

(1) preparation of antibacterial peptide: degreasing triticale powder, adding the degreased triticale powder into distilled water with the volume of 20 times of the degreased triticale powder, carrying out ultrasonic extraction for 1h, preparing a crude protein solution by an alkali extraction and acid precipitation method, and carrying out freeze drying to obtain crude protein; dissolving crude protein in deionized water with concentration of 2%, ultrasonically stirring for dissolving for 0.5h, adding pepsin 5000U/g, placing in 37 deg.C water bath, adjusting pH of the solution to 2, adjusting pH of the enzymolysis solution to 7 after 0.5h, placing in boiling water bath for 10min, cooling, centrifuging, retaining supernatant, adding alkaline protease 4000U/g, placing in 50 deg.C water bath, adjusting pH to 9.48, performing enzymolysis for 3h, boiling, and inactivating enzyme for 10 min. Ultrafiltering with ultrafiltration membrane with cut-off molecular weight of 5KDa, collecting filtrate, and freeze drying to obtain antibacterial peptide.

(2) Weighing the raw materials according to the weight percentage, adding the raw materials into water, stirring for 0.5h, homogenizing under 90Mpa for 20min, and ultrasonically degassing for 0.8h to obtain a membrane liquid;

(3) pouring the membrane liquid into a template, adjusting the membrane liquid to be horizontal, and putting the template liquid into a 40 ℃ oven for 42 hours;

(4) and (3) after drying, uncovering the film, and putting the film into a dryer with saturated sodium chloride solution at the bottom for 36 hours to obtain the active composite preservative film for packaging the fresh minced meat.

The application method of the active composite preservative film for packaging fresh minced meat mainly comprises the following steps: washing fresh fish, mincing into meat paste, packaging in a triticale active composite preservative film, storing at 4 ℃, and performing bacterial colony counting and TBA (tunnel boring adhesive) determination on the fish paste every 3 days; based on the total number of colonies and the TBA limit value, the shelf life of the minced fish packaged by the commercial preservative film is 6 days, and the shelf life of the active composite preservative film is 12 days, as shown in figures 4-5.