Shrimp preservative containing pulullan polysaccharide

A pullulan polysaccharide and preservative technology, applied in the biological field, can solve the problems of affecting sensory evaluation and product quality, loss of nutritional value, food poisoning, etc., and achieve the effects of preventing microbial invasion, preventing microbial invasion, and long acting time.
CN104544472AInactive Publication Date: 2015-04-29SHANDONG ACADEMY OF PHARMACEUTICAL SCIENCES
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
SHANDONG ACADEMY OF PHARMACEUTICAL SCIENCES
Publication Date
2015-04-29
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

The invention discloses a shrimp preservative which comprises the following basic components: 0.5-50g / L of pulullan polysaccharide, 0-1g / L of natamycin, 0-5g / L of nisin from streptococcus lactis, 0-20g / L of ascorbic acid, 0-10g / L of polyglutamic acid, 0-20g / L of other antioxidants, 0-30g / L of other antibacterial components, 0-20g / L of other gum components and water as a solvent. When shrimps are soaked, sprayed and / or rubbed with the preservative, the refreshing time of the treated shrimps can be effectively prolonged for 3-4 days. The preservative has the advantages of good filming and preservation property, high security, high antibacterial and anti-oxidation efficiency, long action time and the like.
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Description

technical field

[0001] The invention belongs to the fields of biotechnology and agriculture, and provides a film-forming fresh-keeping agent containing pullulan, which is used for fresh-keeping of shrimps. Background technique

[0002] Shrimp food is fresh and tender, high in protein, rich in minerals, and low in fat. Among them, vitamin A, vitamin C, and vitamin D are rich in content, and contain 8 kinds of amino acids necessary for the human body, and have extremely high nutritional value. With the continuous improvement of living standards, shrimp food has gradually become an important component of consumers' dietary structure.

[0003] In recent years, with the continuous improvement of shrimp farming technology in various countries in the world, the total global shrimp production has increased significantly. At the same time, with the increasing demand for international trade of shrimp products, the price of shrimp food has also shown an upward trend year by year. This...

Claims

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