Preservative based on enzymatic hydrolysate of fish skin and preparation method of preservative

Abstract

The invention discloses a preservative based on an enzymatic hydrolysate of fish skin and a preparation method of the preservative. The preservative is prepared from components in parts by weight as follows: 5-10 parts of the enzymatic hydrolysate of the fish skin and 2-8 parts of an enzymatic hydrolysate of pectin. The invention further provides the preparation method of the preservative. The preservative based on the enzymatic hydrolysate of the fish skin and the preparation method of the preservative have the following beneficial effects: the preservative has wide anti-microbial range and high oxidation resistance, the cost of the used raw materials is low, the proportion of the components is moderate, the preservative is easy to store, safe and non-toxic, is only needed to be washed before eating and cannot cause secondary pollution to the environment, the preparation method adopts a simple process, the product quality is stable, the cost is low, the application effect is good, and good economic benefit is achieved.

Description

technical field [0001] The invention relates to the technical field of antistaling agents, in particular to an antistaling agent based on fish skin hydrolyzate and a preparation method thereof. Background technique [0002] With the continuous development of society, the material is extremely rich, and the long-term supply and off-season sales of food, vegetables, and fruits have become a common phenomenon. However, during the short-term storage of fresh food, vegetables, fruits, etc., due to various reasons such as oxidation and germs, they rot and deteriorate, which seriously affects the storage and transportation of food, vegetables, fruits, etc. In the prior art, in order to prevent spoilage, adding a preservative to food is a more commonly used method. Food preservatives can be divided into two categories: natural preservatives and synthetic preservatives. In the prior art, synthetic antistaling agents usually have better effects, but they generally use industrial che...

AI Technical Summary

Problems solved by technology

In the prior art, synthetic antistaling agents usually have better effects, but they generally use industrial chemical components, which often have certain toxicity and have a certain impact on food safety; natural food antistaling agents are easier to be accepted by consumers. However, they generally use a single fresh-keeping component, which has poor fresh-keeping effect and short antibacterial time.

[0003] Prior art, such as the Chinese invention patent whose authorized announcement number is CN 102239899 B, discloses a fish skin enzymatic hydrolyzate preservative and its preparation method and preservation method. The method adds plasticizer glycerin to fish skin enzymatic Antistaling agent, this antistaling agent can reduce bacterial contamination and prevent microbial growth, but the antistaling agent prepared by this method has a narrow antibacterial range, and the antioxidant capacity needs to be improved