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Preparation method of globe artichoke aquatic product preservation film coating solution

A technology for aquatic products and coating liquid, which is applied in the fields of food preservation, preservation of food ingredients as anti-microbials, food extraction, etc. It can solve the problem of limited bacteriostatic, anti-corrosion and fresh-keeping effect of biological active substances, and damage to the color, texture, taste and flavor of aquatic products. , antibiotic residue bacteria and other problems, to achieve the effect of delaying oxidative rancidity, good surface gloss and simple method

Inactive Publication Date: 2017-04-26
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aquatic products are rich in nutritional value, but they are prone to spoilage
At present, the commonly used fresh-keeping methods include freezing method and chemical preservation method. The freezing method requires refrigeration equipment, which will damage the color, texture, taste and flavor of aquatic products and reduce the commodity value; the chemical preservation method relies on various antibiotics or bioactive substances. Bactericidal or antibacterial effect, the method is simple, but the use of antibiotics has the problem of residual amount and bacterial resistance, and the antibacterial, antiseptic and fresh-keeping effects of most biologically active substances are limited

Method used

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  • Preparation method of globe artichoke aquatic product preservation film coating solution
  • Preparation method of globe artichoke aquatic product preservation film coating solution
  • Preparation method of globe artichoke aquatic product preservation film coating solution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of artichoke water product fresh-keeping coating liquid, concrete steps are:

[0023] A. Raw material pretreatment: After drying 1000g of artichoke bracts at 50°C for 15h, crush until more than 90% of the particles have a particle size of ≤10μm;

[0024] B extraction: Add 3000g of water to the pretreated artichoke bracts, and extract in a water bath at a temperature of 45°C for 3 hours;

[0025] C. Separation and concentration: centrifuge the obtained step B, take the supernatant, concentrate until the solid content is 50%, and obtain the artichoke extract;

[0026] D. Preparation of fresh-keeping coating solution: Weigh 5.0g chitosan and add 900g distilled water to shake for 10min, then add 5.25g glacial acetic acid, stir evenly, add 350g artichoke extract, and distill the volume to 1000mL to obtain the fresh-keeping coating liquid of the artichoke water product.

Embodiment 2

[0028] The preparation method of artichoke water product fresh-keeping coating liquid, concrete steps are:

[0029] A. Raw material pretreatment: After drying 1000g of artichoke bracts at 70°C for 8 hours, crush until more than 90% of the particles have a particle size of ≤10 μm;

[0030] B extraction: Add 6000g of water to the pretreated artichoke bracts, and extract in a water bath at 60°C for 7 hours;

[0031] C. Separation and concentration: Centrifuge the obtained step B, take the supernatant, concentrate to a solid content of 40%, and obtain the artichoke extract;

[0032] D. Preparation of fresh-keeping coating solution: Weigh 80.0g chitosan and add 900g distilled water to shake for 10min, then add 31.5g glacial acetic acid, stir evenly, add 200g artichoke extract, and dilute to volume with distilled water after each substance is completely dissolved. 1000mL to obtain the fresh-keeping coating liquid of the artichoke water product.

Embodiment 3

[0034] The preparation method of artichoke water product fresh-keeping coating liquid, concrete steps are:

[0035] A. Raw material pretreatment: After drying 1000g of artichoke bracts at 60°C for 11h, crush until more than 90% of the particles have a particle size of ≤10μm;

[0036] B extraction: Add 5000g of water to the pretreated artichoke bracts, and extract in a water bath at a temperature of 50°C for 6h;

[0037] C. Separation and concentration: Centrifuge the obtained product in step B, take the supernatant, concentrate to a solid content of 48%, and obtain the artichoke extract;

[0038] D. Preparation of fresh-keeping coating solution: Weigh 40.0g chitosan and add 900g distilled water to shake for 10min, then add 22.5g glacial acetic acid, stir evenly, add 240g artichoke extract, and dilute to volume with distilled water after each substance is completely dissolved. 1000mL to obtain the fresh-keeping coating liquid of the artichoke water product.

[0039] Validatio...

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Abstract

The invention belongs to the technical field of aquatic product preservation, and in particular relates to a preparation method of globe artichoke aquatic product preservation film coating solution, which comprises the specific steps: A, raw material pretreatment; B, extraction; C, separation and concentration; D, preservation film coating solution preparation. The preservation film coating solution preparation prepared by the method has the advantages that a bacteria resisting effect is good, unpleasant odor such as fishlike smell and the like of an aquatic product can be covered up effectively, surface glossiness is good, sensory quality of the aquatic product is improved, and attraction of the aquatic to customers is increased; oxidation and rancidity of the aquatic product can be delayed effectively, the method is simple, the cost is low, and the aquatic product is natural and safe.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of aquatic products, and in particular relates to a preparation method of a fresh-keeping coating liquid for artichoke aquatic products. Background technique [0002] Aquatic products are a general term for animals, plants and their processed products produced by marine and freshwater fisheries. [0003] Aquatic products are rich in nutritional value, but they are prone to spoilage. At present, the commonly used fresh-keeping methods include freezing method and chemical preservation method. The freezing method requires refrigeration equipment, which will damage the color, texture, taste and flavor of aquatic products and reduce the commodity value; the chemical preservation method relies on various antibiotics or bioactive substances. Bactericidal or antibacterial effect, the method is simple, but the use of antibiotics has the problem of residual amount and bacterial drug resistance, and the antibac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23L3/3472
CPCA23B4/10A23L3/3472A23V2002/00A23V2200/10A23V2250/21A23V2300/14
Inventor 王伯华雷颂杨品红张平喜王中美
Owner HUNAN UNIV OF ARTS & SCI
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