Biological preservative for preserving shrimps and application thereof

Abstract

The invention provides a biological preservative for preserving shrimps. The biological preservative is prepared from the following components in parts by weight: 0.02 to 0.6 part of phytic acid, 0.1 to 0.2 part of glucose oxidase, 0.01 to 0.03 part of lysozyme, 0.15 to 0.55 part of succinic acid, 0.5 to 0.9 part of fructus mume powder, 0.3 to 0.8 part of ground cloves powder, 15 to 25 parts of water, 0.0001 to 0.0003 part of nanometer ferric oxide, 0.2 to 0.3 part of antioxidant, and 0.02 to 0.05 part of water retaining agent, wherein the antioxidant contains 0.12 to 0.18 part of vitamin C, 0.05 to 0.07 part of propylgallate and 0.03 to 0.05 part of ethyl acetoacetate; the water retaining agent contains 0.008 to 0.018 part of sorbitol, 0.009 to 0.022 part of glycerin, and 0.003 to 0.01 part of D-gluconic acid. The biological preservative has the beneficial effects that the anti-oxidizing function is realized, the oxidative rancidity of fat and self-degrading function of protein are inhibited, and the loss rate of shrimp nutrition is decreased; the bacteria-inhibiting function is realized, and the increase of total number of bacteria and volatile basic nitrogen is effectively relieved; the water retaining function is good, the water loss rate of the shrimps in the transportation or preservation process is decreased, and the fresh-keeping time of the shrimps is greatly prolonged at the premises of ensuring the flavor and mouth feel of the shrimps.

Description

technical field [0001] The invention relates to the technical field of preservative preparation, in particular to a biological preservative for preserving shrimp and its application. Background technique [0002] At present, with the improvement of people's living standards, the demand for fresh shrimp and aquatic products continues to increase, and the requirements for its freshness are also gradually increasing. Therefore, it is particularly important to seek a safe, green and efficient fresh-keeping method. [0003] The commonly used fresh-keeping methods for shrimp are mainly low-temperature preservation and chemical preservatives. These two methods have certain limitations. Low-temperature preservation mainly refers to storage in crushed ice, which is currently the most widely used method in the market and supermarkets. However, the storage time of this method is only about 4 days, which is relatively short, and the nutritional loss is serious; the safety of chemical pr...

AI Technical Summary

Problems solved by technology

However, the preservation effect of this preservative on shrimp and the effect of slowing down the loss of shrimp nutrients still need to be improved.