Preparation method and use of local flavor antimicrobial microemulsion

A microemulsion and flavor technology, applied in the application, food preservation, fruit and vegetable preservation and other directions, can solve the problems of low effective components, difficult preservation, difficult transportation and preservation problems, etc., and achieves simple process steps, good stability, and easy operation. Effect

Inactive Publication Date: 2016-04-13
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, aquatic products such as crabs and fish are not easy to preserve under normal and low temperature conditions, so their transportation and preservation have always been a major problem
The seasoning type antibacterial agent is compounded by ginger extract, garlic extract and mature vinegar. The ginger and garlic extracts are water extracts or alcohol extracts respectively. The active ingredients in ginger or garlic water extracts are low, antibacterial, The fresh-keeping effect is poor, and the active ingredients in ginger or garlic alcohol extract have poor water solubility, so they are not suitable for directly adding to water-soluble materials, and the antibacterial agent simply composed of ginger extract, garlic extract and mature vinegar, Its poor clarity will affect the gloss and brightness of aquatic products after use, and reduce the appearance quality of aquatic products

Method used

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  • Preparation method and use of local flavor antimicrobial microemulsion
  • Preparation method and use of local flavor antimicrobial microemulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Mince ginger and mix it with food-grade absolute ethanol at a mass ratio of 1:1, shake and extract on a constant temperature shaker at 37±1°C for 4 hours, and then filter with suction to obtain an alcohol-soluble extract, which is removed by rotary vacuum evaporation The extractant ethanol is used to obtain ginger oil; the garlic cloves are chopped and mixed with food-grade absolute ethanol at a mass ratio of 1:1, extracted for 4 hours on a constant temperature shaker at 37±1°C, and then filtered with suction to obtain alcohol-soluble extract liquid, rotary vacuum evaporation to remove the extractant ethanol, to obtain garlic oil;

[0021] (2) According to 40% mature vinegar, 0.5% ginger oil, 0.5% garlic oil, 1% polyglycerol monolaurate, 5% food grade absolute ethanol, 0.5% sodium caseinate, 0.01% glucose oxidase, 1% Glucose, 0.01% nano-silica, the balance is the mass percentage of water, proportioning and weighing each component, stand-by;

[0022] (3) After mixin...

Embodiment 2

[0027] (1) Mince ginger and mix it with food-grade absolute ethanol at a mass ratio of 1:1, shake and extract on a constant temperature shaker at 37±1°C for 4.5 hours, then filter with suction to obtain an alcohol-soluble extract, and evaporate in a rotary vacuum Remove the extractant ethanol to obtain ginger oil; chop the garlic cloves and mix them with food-grade anhydrous ethanol at a mass ratio of 1:1, shake and extract on a constant temperature shaker at 37±1°C for 4.5 hours, and then filter with suction to obtain alcohol The soluble extract was removed by rotary vacuum evaporation to remove the extractant ethanol to obtain garlic oil;

[0028] (2) According to 45% mature vinegar, 0.8% ginger oil, 0.7% garlic oil, 2% polyglycerol monolaurate, 7% food grade absolute ethanol, 0.6% sodium caseinate, 0.02% glucose oxidase, 2% Glucose, 0.02% nano-silica, the balance is the mass percentage of water, proportioning and weighing each component, stand-by;

[0029] (3) After mixing...

Embodiment 3

[0034] (1) Mince ginger and mix it with food-grade absolute ethanol at a mass ratio of 1:1, shake and extract on a constant temperature shaker at 37±1°C for 5 hours, and then filter with suction to obtain an alcohol-soluble extract, which is removed by rotary vacuum evaporation The extractant ethanol is used to obtain ginger oil; the garlic cloves are chopped and mixed with food-grade absolute ethanol at a mass ratio of 1:1, extracted by shaking on a constant temperature shaker at 37±1°C for 5 hours, and then filtered with suction to obtain alcohol-soluble extracts liquid, rotary vacuum evaporation to remove the extractant ethanol, to obtain garlic oil;

[0035] (2) According to 50% mature vinegar, 1% ginger oil, 1% garlic oil, 3% polyglycerol monolaurate, 10% food grade absolute ethanol, 1% sodium caseinate, 0.03% glucose oxidase, 3% Glucose, 0.03% nano-silicon dioxide, and the balance is the mass percentage of water. Weigh each component and set aside;

[0036] (3) After mi...

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Abstract

The invention discloses a preparation method and use of a local flavor antimicrobial microemulsion. The preparation method comprises weighing 40-50% by mass of mature vinegar, 0.5-1% by mass of ginger oil, 0.5-1% by mass of garlic extract, 1-3% by mass of polyglycerol monolaurate, 5-10% by mass of food-grade anhydrous ethanol, 0.5-1% by mass of sodium caseinate, 0.01-0.03% by mass of glucose oxidase, 1-3% by mass of glucose, 0.01-0.03% by mass of nanometer silica and the balance water, dissolving the ginger oil and garlic extract into the food-grade anhydrous ethanol, adding polyglycerol monolaurate into the mixture to obtain a dispersed phase, adding sodium caseinate, glucose oxidase, glucose and nanometer silica into the mature vinegar to obtain a continuous phase, adding the dispersed phase into the continuous phase, carrying out stirring dispersion for 5-10min, adding water into the dispersed solution and carrying out stirring. The local flavor antimicrobial microemulsion is safe, nontoxic, clear and transparent, can be mixed with water according to any ratio, does not influence aquatic product appearance quality and can effectively prolong an aquatic product fresh-keeping stage and improve aquatic product local flavor.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a preparation method and application of a flavor antibacterial microemulsion. Background technique [0002] Aquatic products such as various crabs and fish are deeply loved by people because of their delicious taste and rich nutrition. However, aquatic products such as crabs and fish are not easy to preserve under normal and low temperature conditions, so their transportation and preservation have always been a major problem. At present, the commonly used fresh-keeping methods for aquatic products in the market include: salt preservation, chilled preservation, and preservative preservation. Salt storage is a traditional fresh-keeping method, which uses the principle of osmotic pressure to inhibit the growth of microorganisms and enzyme activity to achieve the purpose of fresh-keeping aquatic products. However, salt storage methods can easily cause nitrite ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155
Inventor 宋茹韦荣编
Owner ZHEJIANG OCEAN UNIV
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