The Preparation Of Water-dispersed Fat-soluble Rosemary And Its Application

Rosemary (Rosmarinuso ficinalisL) is one of the Labiatae rosemary plant, its main ingredients are diterpene phenols, flavonoids, rosemary is now recognized to be an effective natural antioxidants, natural antioxidants are used in the universal application in the food recent years. Pork is one of the most important meat in our country. With the development of economy and improvement of people's life, cooled pork accounts for a larger and larger part in the production and sale of crude pork. The spoilage is the main problem of pork which is caused by the microorganisms during butchering, processing, packaging and transportation.This study put the fat-soluble rosemary into the water dispersed by emulsion methods and than added anti-corrosion and water preservation into it .It could be used to keep the drips of chilled pork, the prevention of fat oxidation chilled pork, also the inhibition of the chilled pork. The liquid would be applied to pork in the solution of practical problems. The main results are followed.Prepared aqueous dispersions of fat-soluble rosemary: The best formula for the emulsification by the single factor analysis and orthogonal experiment was 7500 r / min, 60℃, 3% fat-soluble rosemary, 1% gelatin and 1% Arabic gum, 20MPa, three times. Effective on the stability of rosemary emulsion from the best one to the least one were: emulsion temperature> concentration of Arabic gum > concentration of gelatin.Optted Film-agent: gelatin and gum arabic are hydrophilic colloid; it applied to a certain chilled pork on the role of water through the single factor analysis and orthogonal Experimental water that the best formula for the 1% gelatin +1.5% Arabic gum.Selected preservatives: compared organic acids and many other common preservatives, the organic acids were better than the common preservatives; the best compound of organic acid was malic acid: lactic acid: acetic acid =1:1:1; the compound preservative was the best of the other four.Made the compound preservative: the pH value is not higher than 2 to keep the color fresh. So we used the compound preservative with concentration 100ppm instead of the organic acid. 2% gelatin and 2% Arabic gum had bad effect on emulsion of rosemary. So the best product was 1.5% gelatin and 1.5% Arabic gum. The final sample was with 0.2% o/l rosemary. The results were the sample gets the total bacterias 2.11×105 cfu·g-1,the Enterobacter 3.8×102 cfu·g-1, the drips 1.28%, TBA value 2.06mg/kg(10d). And the result of the control were the total bacteria 2.6×107 cfu·g-1,the Enterobacter 3.72×105 cfu·g-1, the drips 3.79%, TBA value 7.32mg/kg in the 10th day.Finally, the product was used in the factory. The best product was the compound preservative 100ppm, o/l rosemary 0.2%, organic acid liquid (malic acid: lactic acid: acetic acid =1:1:1), made the pH 2 with the compound organic acid. The result was that the drips of the chilled pork was 1.16%.