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CN-121970803-A - Preservative for marinated products and preparation method thereof

CN121970803ACN 121970803 ACN121970803 ACN 121970803ACN-121970803-A

Abstract

The application discloses a fresh-keeping preservative for marinated products and a preparation method thereof, belonging to the technical field of preservatives. The preservative comprises 15-20 parts by mass of modified catechin, 4-8 parts by mass of acacia, 0.5-1.5 parts by mass of citric acid and 1.5-3 parts by mass of deionized water, 0.05-0.1 parts by mass and 70-75 parts by mass. The preparation method comprises the steps of esterifying catechin with organic acid to obtain modified catechin, dissolving acacia in deionized water to obtain colloid solution, sequentially adding modified catechin, vitamin E and sodium citrate into the colloid solution, and controlling stirring conditions to obtain the fresh-keeping preservative. According to the application, the lipid solubility and stability of catechin are improved through esterification modification, and the dispersibility is enhanced by matching with acacia, so that efficient fresh-keeping and corrosion prevention are realized, and the edible safety and quality of the sauce marinated product are ensured.

Inventors

  • Zhang Huguo
  • NIE DANDAN

Assignees

  • 江西创味食品有限公司

Dates

Publication Date
20260505
Application Date
20260129

Claims (10)

  1. 1. A preservative for a marinated product is characterized by comprising the following components of modified catechin, acacia, vitamin E, sodium citrate, citric acid and deionized water, wherein the modified catechin is obtained by esterification reaction of natural organic acid and catechin.
  2. 2. The preservative for marinated products of claim 1, wherein the mass ratio of the modified catechin, the acacia, the vitamin E, the sodium citrate, the citric acid and the deionized water is (15-20): (4-8): (0.5-1.5): (1.5-3): (0.05-0.1): (70-75).
  3. 3. A preservative for marinated products according to claim 1, wherein said natural organic acid comprises any one of citric acid, malic acid, rosmarinic acid and tartaric acid.
  4. 4. The preparation method of the preservative for the marinated products is characterized by comprising the following steps of: modifying catechin with natural organic acid to obtain modified catechin; adding acacia to deionized water to prepare acacia body solution; Sequentially adding the modified catechin and the vitamin E into the acacia body solution to obtain a compound solution; and adding sodium citrate and citric acid into the compound liquid, and uniformly stirring to obtain the fresh-keeping preservative.
  5. 5. The method for preparing a preservative for marinated products according to claim 4, wherein the specific steps of the modification treatment are as follows: adding catechin into absolute ethyl alcohol, and stirring for 10-15 min at the speed of 700-900 rpm to obtain catechin ethanol solution; Adding natural organic acid into catechin ethanol solution for three times at intervals of 3min, and stirring for 5-10 min to obtain mixed solution A; Transferring the mixed solution A into a reflux device, dropwise adding a catalyst into the mixed solution A at the temperature of 60-65 ℃ and the stirring speed of 1000-1200 rpm, carrying out constant-temperature reflux for 2-3 hours, cooling to room temperature, adding deionized water, and stirring for 5-10 min to obtain a mixed solution B; Transferring the mixed solution B into a liquid separating device, standing for 10-20 min, removing the lower water phase to obtain an organic phase, adding saturated sodium bicarbonate solution into the organic phase, standing for 10-20 min, and removing the lower water phase to obtain a purified organic phase; Introducing the purified organic phase into an evaporation device, performing reduced pressure distillation under the conditions of vacuum degree of 0.08-0.09 MPa and 50-55 ℃ to obtain crude modified catechin, dissolving the crude modified catechin, performing chromatography, and distilling to obtain the modified catechin.
  6. 6. The preparation method of the preservative for the soy sauce marinade products, which is characterized in that the mass ratio of catechin, absolute ethyl alcohol, natural organic acid, catalyst, deionized water and saturated sodium bicarbonate solution is (15-23): 38-45): 10.5-14): 0.15-0.25): 14-17): 6-9.
  7. 7. The method for preparing a preservative for marinated products in accordance with claim 5, the catalyst is characterized by being food-grade concentrated sulfuric acid.
  8. 8. The method for preparing a preservative for marinated products according to claim 4, wherein the specific steps of preparing the acacia gum body solution are as follows: Adding deionized water into a reaction kettle, starting heating and stirring at 50-60 ℃ and stirring speed of 500-600 rpm, adding acacia gum into the deionized water, stirring at constant temperature for 20-30 min, and keeping the temperature and standing for 5-10 min to obtain acacia gum body solution.
  9. 9. The method for preparing the preservative for marinated products, according to claim 4, characterized in that the specific preparation steps of the compound liquid are as follows: And adding the modified catechin into the acacia body solution, increasing the stirring speed to 800-1000 rpm, and continuously adding vitamin E into the acacia body solution after the addition of the modified catechin is completed, and continuously stirring for 15-20 min to obtain the compound liquid.
  10. 10. The method for preparing the preservative for the marinated products of the sauce according to claim 9, wherein the specific step of adding the modified catechin into the acacia body solution is to add the modified catechin into the acacia body solution for 4-8 times at intervals of 2min each time.

Description

Preservative for marinated products and preparation method thereof Technical Field The application belongs to the technical field of preservatives, and particularly relates to a fresh-keeping preservative for sauce marinated products and a preparation method thereof. Background The marinated product is taken as an important product for processing the traditional meat products in China, is popular with consumers in a great deal in the food market due to unique flavor, rich nutrition and convenient eating mode. The product is usually prepared from livestock and poultry meat, bean products and the like serving as main raw materials through marinating, soy sauce processing and other processes, a large amount of nutritional ingredients such as protein, fat, carbohydrate and the like are introduced in the processing process, and meanwhile, the product has higher moisture content and a proper pH value environment, so that favorable conditions are provided for the growth and propagation of microorganisms. Microbial contamination and fat oxidation are major causes of deterioration in quality and shortened shelf life during production, transportation and sales of marinated products. Once the product is spoiled, the phenomena of peculiar smell, color change, poor texture and the like can occur, harmful substances can be generated, the health of consumers is threatened, and meanwhile, economic loss can be brought to production enterprises. Therefore, the development of safe and efficient fresh-keeping and corrosion-preventing technology, the prolongation of the shelf life of the marinated product, the guarantee of edible safety and stable quality of the marinated product, becomes a key problem to be solved urgently in the marinated product industry. The existing common preservation and preservation methods comprise two major types of physical preservation and chemical preservation, in the chemical preservation method, the chemical preservative is the most common preservation means, and has the advantages of low cost, good effect, but the chemical preservative has poor natural degradation capability and can be accumulated in a human body and possibly harm the human body, so that the natural preservative is generated, and the existing natural preservative is mainly extracted from various natural plants, has the advantages of high safety, good compatibility, small influence on the flavor of products and the like, and becomes a research hot spot in recent years. The Chinese patent publication No. CN111838296A discloses a natural preservative for sauced meat products, which comprises the following raw materials, by weight, 0.1-0.5 part of grape seed extract, 0.1-0.5 part of nutmeg extract, 0.1-0.5 part of clove extract, 0.2-1.2 parts of tea polyphenol, 0.8-2.4 parts of pomegranate rind extract and 0.6-3.2 parts of dehydrated vinegar powder. The main raw materials of the preservative are natural plants and fermentation products, the antibacterial range is wide, the fresh-keeping effect is good, the preservative has the advantages of removing fishy smell and improving taste, the integral flavor of meat products can be obviously improved, and the quality guarantee period of foods can be obviously prolonged. However, in the existing natural preservative, the dispersibility of catechin in a mixed system of an aqueous phase and an oil phase such as sauce marinade is inferior to that of a chemical preservative, and the catechin is easy to oxidize and lose efficacy, so that the development of an efficient and stable natural preservative is a problem to be solved. Disclosure of Invention Aiming at the defects of the prior art, the primary purpose of the application is to provide a fresh-keeping preservative for sauce marinated products and a preparation method thereof, which are used for solving the problems of poor dispersibility and stability of the existing natural preservative. In order to achieve the above purpose, the present application provides the following technical solutions: The application provides a preservative for sauce marinated products, which comprises the following components of modified catechin, acacia, vitamin E, sodium citrate, citric acid and deionized water, wherein the modified catechin is obtained by esterification reaction of natural organic acid and catechin. Further, the mass ratio of the modified catechin, the Arabic gum, the vitamin E, the sodium citrate, the citric acid and the deionized water is (15-20): (4-8): (0.5-1.5): (1.5-3): (0.05-0.1): (70-75). Further, the natural organic acid includes any one of citric acid, malic acid, rosmarinic acid and tartaric acid. The catechin is used as an active ingredient extracted from natural plants such as green tea and the like, has excellent antibacterial performance, however, the natural catechin has the problems of poor stability, easiness in oxidative decomposition, poor solubility and dispersibility in an aqueous phase system and the like, and the organi