Color retention preservative, and preparation method and application thereof

A preservative and color protection technology, applied in application, food preparation, food preservation, etc., can solve the problems of high cost and poor color protection effect, and achieve the effects of preventing spoilage, slowing down blackening, and simple and convenient operation.

Inactive Publication Date: 2012-04-18
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these preservatives have many components, and some components have problems such as high cost and poor color protection effect.

Method used

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  • Color retention preservative, and preparation method and application thereof
  • Color retention preservative, and preparation method and application thereof
  • Color retention preservative, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation of embodiment 1 color protection and antistaling agent

[0033] (1) get bayberry leaf and wash, dry at 40 ℃ by blast for 24h, pulverize to obtain 40 mesh bayberry leaf dry powder;

[0034] (2) preparing an acetone solution with a volume percent concentration of 70%, and adding the ascorbic acid with a mass percent concentration of 0.1% in the acetone solution;

[0035] (3) Take 100g dried bayberry leaf powder, add it to the acetone solution obtained in step (2), and extract 3 times at 25° C. The amount of acetone solution each time is 1000 mL, and each extraction is 15 minutes; after extraction, filter and combine to obtain extract;

[0036] (4) The extract was evaporated under reduced pressure at 40°C to remove acetone, extracted 3 times with 1 volume of hexane, and the separated aqueous phase was extracted 3 times with 1 volume of dichloromethane, and the separated aqueous phase was reduced The organic solvent is removed by pressure evaporation to ob...

Embodiment 2

[0038] The preparation of embodiment 2 color protection and antistaling agent

[0039] (1) wash bayberry leaves, dry at 40 ° C by blast for 12h, pulverize to obtain 40 mesh bayberry leaf dry powder;

[0040] (2) preparation volume percent concentration is 60% acetone solution, and adding mass percent concentration is 0.05% ascorbic acid in this acetone solution;

[0041] (3) Take 100g dried bayberry leaf powder, add it to the acetone solution obtained in step (2), and extract 3 times at 35° C. The amount of acetone solution each time is 1000 mL, and each extraction is 15 minutes; after extraction, filter and combine to obtain extract;

[0042] (4) The extract was evaporated under reduced pressure at 40°C to remove acetone, extracted with 1 volume of hexane, the separated aqueous phase was extracted with 1 volume of dichloromethane, and the separated aqueous phase was evaporated under reduced pressure to remove organic Solvent to obtain color and preservative;

[0043] (5) f...

Embodiment 3

[0044] Embodiment 3 adopts color protection and antistaling agent to process prawns

[0045] (1) get the dry powder that 2g embodiment 1 makes, be dissolved in 1L of distilled water, fully stir and dissolve, and obtained concentration is 2g / L of color protection and antistaling agent aqueous solution;

[0046](2) Choose fresh and live prawns with uniform size, freshness and no damage, randomly select groups, 20 in each group, wash them with water and add ice to die suddenly;

[0047] (3) 20 prawns were placed in the 2g / L color protection and antistaling agent aqueous solution obtained in step (1), and soaked for 1min;

[0048] (4) Take out the prawns, drain the water, put them into a fresh-keeping bag, and place them in a refrigerator at 0-4°C for refrigeration;

[0049] (5) After refrigerating for 4 days, the prawns were taken out, cooked, and the sensory quality of the prawns was observed.

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Abstract

The invention discloses a color retention preservative, and a preparation method and application thereof. The preparation method for the color retention preservative comprises the following steps of: adding dry red bayberry leaf powder into an acetone solution, leaching for 15 to 60 minutes, and separating to obtain an extracting solution; and removing acetone from the extracting solution, extracting by using hexane and dichloromethane in turn, separating to obtain a water phase, and removing an organic solvent from the water phase to obtain the color retention preservative. Red bayberry leaves are taken as a raw material and are extracted by the organic solvent, and the extracting solution is separated, so that the proanthocyanidin-containing color retention preservative is obtained. In the method, the raw material is easily obtained, the operation is simple and convenient, and the extraction efficiency is high. The color retention preservative prepared by the method is used for retaining color and keeping freshness of shrimps, has the characteristics of safety, high efficiency, and environment friendliness, and has good effects of slowing the blackening of the shrimps, keeping the meat quality of the shrimps, preventing decay and deterioration and the like; and the product also can be used for retaining color and keeping freshness of other crustacean and mushrooms.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a color-preserving preservative and a preparation method and application thereof. Background technique [0002] During the storage, transportation, processing and sale of shrimp, it is easy for the body surface to turn black. Melanization is a change that occurs in the membrane between the shell and the meat when crustaceans deteriorate, and it is an enzymatic reaction process. The body of shrimp, especially the cephalothorax, contains a large amount of polyphenol oxidase (PPO). PPO can oxidize the colorless compound monophenol on the surface of the shrimp to colorless bisphenol under aerobic conditions, and the bisphenol is converted into colored quinones. Substances, quinones are easily combined with amino acids or proteins in shrimp to form melanin. [0003] The blackening of shrimp seriously affects its appearance and also restricts its commercial value. At present, low te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L3/3472A23L5/41
Inventor 叶兴乾傅瑜周晓舟孙玉敬陈建初刘东红
Owner ZHEJIANG UNIV
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