Natural refrigerated fresh meat film antistaling agent and application
A film-coated preservative and chilled meat technology, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protective layer, so as to achieve no adverse effects on quality and sensory perception, improve utilization value, and save resources Effect
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Embodiment 1
[0038] Embodiment 1 (basic preparation embodiment)
[0039] The citrus variety in this embodiment is the sweet orange variety "Jincheng", which is a sweet orange variety in citrus fruits, and this variety is originally produced in Jiangjin, Sichuan (now belonging to Jiangjin District, Chongqing City). Introduced to Hubei in the 1960s, it is a main citrus variety in Hubei. The pericarp of Jincheng orange in this example was collected from Jishui Citrus Farm in Songzi City, Hubei Province, and the collected peel of Jincheng orange was frozen and preserved at -18°C.
[0040] The test method is as follows:
[0041] 1) Dry orange peel (sweet orange variety: Jincheng, but not limited to this variety) at 40°C to constant weight, crush it and pass through a 40-mesh sieve to obtain orange peel powder;
[0042] 2) According to the mass volume ratio of 1:20, 100g of orange peel powder is placed in an 80% concentration ethanol solution, and then 5% by mass of cellulase (analytical pure,...
Embodiment 2
[0049] Embodiment 2: (preferred method embodiment)
[0050] The material source of this embodiment is the same as embodiment 1. The experimental method refers to the basic steps according to Example 1. During the enzymolysis extraction process of the test comparison example, the applicant investigated the influence of the enzyme dosage, the pH value of the reaction, the enzymolysis temperature, the enzymolysis time and the concentration of ethanol and the ratio of solid to liquid on the enzymolysis effect, and the enzymolysis Conditions were optimized to determine the best process conditions for enzymatic hydrolysis.
[0051] (1) The effect of the concentration of cellulase enzyme solution on the extraction rate of total flavonoids
[0052] The cellulase in this example is analytically pure and purchased from Shanghai Dongfeng Biochemical Technology Co., Ltd. The enzyme liquid concentration gradient of the cellulase of the present embodiment is respectively set as 2%, 3%, 4...
Embodiment 3
[0070] Example 3: Isolation and identification of polymethoxylated flavonoids extract from Jincheng orange peel
[0071] The preparation of the polymethoxylated flavone extract of this example was obtained by referring to the method of Example 1.
[0072] High performance liquid chromatography (HPLC) analysis method:
[0073] Take 1 mg of the polymethoxylated flavone extract powder prepared by the present invention and dissolve it in 10 mL of methanol, pass through a 0.45 μm filter membrane, and use WatersHPLC and a diode array detector (PDA) for quantitative analysis. Chromatographic conditions: chromatographic column Hypersil ODS C18 column (250mm×4.6mm, Elite); detection wavelength: 330nm; mobile phase: 1.5% glacial acetic acid aqueous solution-acetonitrile, eluted with 50% acetonitrile aqueous solution for 25min; flow rate: 0.6mL / min ; Injection volume: 20 μL; Column temperature: 30°C. UV scanning range: 200-400nm. The column should be equilibrated for 15 minutes before...
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