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Fresh keeping method for honeybee pupae

A fresh-keeping method and bee pupa technology are applied in the preservation of food ingredients as antimicrobials, food preservation, food science and other directions, can solve problems such as perishable, black pupa, microbial contamination, etc., and achieve reduced breeding and prolonged preservation. period, the effect of scavenging free radicals

Active Publication Date: 2017-03-15
博白县计量和产品质量检测中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] And because bee chrysalis is rich in nutrition, it is very susceptible to microbial contamination and deterioration, especially the activity of tyrosinase in bee chrysalis is enhanced under the action of oxygen in the air, and tyrosine is converted into dihydroxyphenylalanine Acid, which is then converted into melanin to make the pupal body black

Method used

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  • Fresh keeping method for honeybee pupae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Weigh the following raw materials by weight:

[0030] 5 parts of bayberry extract; 3 parts of hawthorn extract;

[0031] 1 part of L-ascorbic acid; 0.5 part of sodium tripolyphosphate;

[0032] 0.5 parts of chitosan; 0.005 parts of food grade sodium benzoate;

[0033] 1 part sterile water.

[0034] 2. Make the preservative according to the following specific steps:

[0035] a) Waxberry extract: remove the core of the selected bayberry to obtain bayberry pomace, add ethanol with a volume concentration of 65% to the bayberry pomace, the ratio of solid to liquid is 1:19, and use 350W ultrasonic extraction at 60°C for 25min , and centrifuged at a rotating speed of 4500r / min to reclaim the extract; repeat twice, and combine the extract to obtain the bayberry extract for subsequent use;

[0036] b) Hawthorn extract: remove the core of the selected hawthorn to obtain hawthorn pomace, add ethanol with a volume concentration of 50% to the hawthorn pomace, the ratio of sol...

Embodiment 2

[0039] 1. Weigh the following raw materials by weight:

[0040] 8 parts of bayberry extract; 7 parts of hawthorn extract;

[0041] 2 parts of L-ascorbic acid; 0.8 part of sodium tripolyphosphate;

[0042] 1.5 parts of chitosan; 0.008 parts of food grade sodium benzoate;

[0043] 3 parts sterile water.

[0044] 2. Make the preservative according to the following specific steps:

[0045] a) Waxberry extract: remove the core of the selected bayberry to obtain bayberry pomace, add ethanol with a volume concentration of 65% to the bayberry pomace, the ratio of solid to liquid is 1:19, and use 350W ultrasonic extraction at 60°C for 25min , and centrifuged at a rotating speed of 4500r / min to reclaim the extract; repeat twice, and combine the extract to obtain the bayberry extract for subsequent use;

[0046] b) Hawthorn extract: Remove the core of the selected hawthorn to obtain hawthorn pomace, add ethanol with a volume concentration of 50% to the hawthorn pomace, the ratio of s...

Embodiment 3

[0049] 1. Weigh the following raw materials by weight:

[0050] 11 parts of bayberry extract; 9 parts of hawthorn extract;

[0051] 3 parts of L-ascorbic acid; 1.0 parts of sodium tripolyphosphate;

[0052] 2.5 parts of chitosan; 0.010 parts of food grade sodium benzoate;

[0053] 4 parts of sterile water.

[0054] 2. Make the preservative according to the following specific steps:

[0055]a) Waxberry extract: remove the core of the selected bayberry to obtain bayberry pomace, add ethanol with a volume concentration of 65% to the bayberry pomace, the ratio of solid to liquid is 1:19, and use 350W ultrasonic extraction at 60°C for 25min , and centrifuged at a rotating speed of 4500r / min to reclaim the extract; repeat twice, and combine the extract to obtain the bayberry extract for subsequent use;

[0056] b) Hawthorn extract: remove the core of the selected hawthorn to obtain hawthorn pomace, add ethanol with a volume concentration of 50% to the hawthorn pomace, the ratio ...

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Abstract

The invention belongs to the technical field of food fresh keeping, and particularly discloses a fresh keeping method for honeybee pupae. The fresh keeping method for the honeybee pupae comprises the following specific steps of 1 preprocessing, wherein high-quality honeybee pupae are taken out of a honeycomb, washed with deionized water, soaked with a salt solution and then leached, and preprocessed honeybee pupae are obtained; 2 processing with a fresh keeping agent, wherein the honeybee pupae preprocessed in the step 1 are put into the fresh keeping agent to be soaked and then taken out to be air-dried, and the fresh keeping agent is prepared by uniformly mixing a waxberry extracting solution, a hawthorn extracting solution, L-ascorbic acid, chitosan, sodium tripolyphosphate, food-grade sodium benzoate and sterile water according to a certain weight part ratio; 3 refrigerated preserving, wherein the honeybee pupae processed with the fresh keeping agent in the step 2 are contained in sterile fresh keeping bags, and the sterile fresh keeping bags are placed in a refrigerator for refrigerated preserving. According to the fresh keeping method, fresh keeping is conducted on the honeybee pupae mainly by adopting the fresh keeping agent with the effects of sterilization, disinfection and oxidization prevention, breeding of bacteria and viruses of the honeybee pupae can be effectively inhibited, the quality guarantee period of the honeybee pupae is prolonged, and the optimal appearance and mouthfeel effect of the honeybee pupae are kept.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for bee pupae. [0003] 【Background technique】 [0004] Bee pupae are generally the larvae and pupae of wild bees such as wasps, wasps, black bees, and bumblebees. Its larvae are rich in nutrition and are an ideal health food with high protein, low fat, and various vitamins and trace elements. According to information, drone pupae contain 20.3% protein, 7.5% fat, 19.5% carbohydrate, 0.5% trace element, 9.2% ash, 42% water, especially vitamin A, which is much higher than beef and chicken, second only to cod liver oil, vitamin A The content of D is more than that of cod liver oil, and it is the leader of insect food that people eat at present. [0005] And because bee chrysalis is rich in nutrition, it is very susceptible to microbial contamination and deterioration, especially the activity of tyrosinase in bee chrysalis is enhanced under th...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3508A23L3/3544A23L3/3562A23L3/358
CPCA23L3/3472A23L3/3508A23L3/3544A23L3/3562A23L3/358A23V2002/00A23V2200/10A23V2250/1614A23V2250/21A23V2250/511A23V2250/708A23V2300/14A23V2300/48
Inventor 杨昌团
Owner 博白县计量和产品质量检测中心
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