罗 丹¹，刘怀伟²，黄 静¹，连军强²，唐人杰^1*，刘金星²，游敬刚¹，李洪涛²，史 辉^1*，林 伟²，向 丹²，李 琴²

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.成都希望食品有限公司，四川成都 611430）

摘要：以玫瑰和雪菊为原材料，采用超声波水提法制备天然玫瑰雪菊混合浓缩液，分别与山梨酸钾（1.0 g/kg）和Vc（0.1 mg/mL）进行抗氧化与防腐效果比较，并将混合浓缩液应用于预调理牛肉片的贮藏保鲜实验。结果表明：玫瑰雪菊混合浓缩液的DPPH·自由基清除率和羟基自由基清除率分别可以达到82.50±0.06%和80.26±0.03%，优于Vc推荐浓度。抑菌方面，玫瑰雪菊混合浓缩液的吸光度可以达到0.564±0.02，与山梨酸钾效果相近。经过混合浓缩液浸泡处理的预调理牛肉片的pH、TVB-N、TBARs、羰基含量和菌落总数都优于对照组。

关键词：超声波水提；玫瑰雪菊混合浓缩液；抗氧化；抑菌；预调理牛肉片；贮藏保鲜

中图分类号：TS251.52   文献标识码：A   文章编号：1674-506X（2021）02-0103-0006

Study on Rose and Snow Chrysanthemum Mixed Extract Concentrate in Fresh-keeping of Pre-prepared Sliced Beef

LUO Dan¹, LIU Huai-wei², HUANG Jing¹, LIAN Jun-qiang², TANG Ren-jie^1*, LIU Jin-xing², YOU Jing-gang¹, LI Hong-tao², SHI Hui^1*, LIN Wei², XIANG Dan², LI Qin²

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Chengdu Hope Food Co., Ltd., Chengdu Sichuan 611430, China）

Abstract：In this essay, rose and snow chrysanthemum were acted as raw materials, ultrasonic water extraction method was used for rose and snow chrysanthemum mixed concentrate processing, then respectively did anti-oxidative and antimicrobial effect verification with potassium sorbate (1.0 g/kg) and Vc (0.1 mg/kg). Finally, the mixed concentrate was used in the storage and preservation of beef slices. The results showed that: DPPH · and hydroxyl radical scavenging rate for mixed concentrate were 82.50 ± 0.06% and 80.26 ± 0.03% that were better than recommended concentration of Vc. In terms of antimicrobial effect, the optical density value of mixed concentrate was 0.564±0.02, similar to the potassium sorbate sample. The sliced beef with mixed concentrate soaking treatment was better than control subjects in the value of pH, TVB-N, TBARs, carbonyl content and total plate count.

Keywords：ultrasonic water extraction; rose and snow chrysanthemum mixed concentrate; anti-oxidative; antimicrobial; preserved sliced beef; storage and preservation

doi：10.3969/j.issn.1674-506X.2021.02-015

收稿日期：2021-02-24

基金项目：四川省科技计划重点研发项目（2018NZ0096）

作者简介：罗丹（1990-），男，硕士，工程师。研究方向：肉制品加工。

*通信作者

引文格式：罗丹,刘怀伟,黄静,等.玫瑰雪菊混合浓缩液在预调理牛肉片中的保鲜研究[J].食品与发酵科技,2021,57(2):103-107,114.