Preparation method of Grateloupia filicina polysaccharide preservative for red bayberries

A technology of centipede algae polysaccharide and antistaling agent, which is applied in the field of preparation of centipede algae polysaccharide preservative, can solve the problems of retention, focusing on bayberry antibacterial, failing to realize the nutritional components of bayberry, etc., to achieve inhibition of respiration, improve Hydrophilicity, the effect of retaining moisture

Inactive Publication Date: 2018-01-26
浦江县昂宝生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Prior art such as, authorized announcement number is the invention patent of CN103918780B, and this invention discloses a kind of red bayberry antistaling agent, and this antistaling agent pays too much attention to the bacteriostasis of red bayberry, fails to realize the retention of the nutritional labeling of red bayberry well

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of centipede algae polysaccharide preservative for red bayberry, the preparation steps are: take centipede algae polysaccharide, chitosan, nisin and film-forming auxiliary agent, mix, add water and active polypeptide and send it into a constant temperature water bath , to prepare the mixed solution, and then through emulsification and ultrasonic treatment to obtain the centipede algae polysaccharide preservative for red bayberry.

[0016] The temperature in the constant temperature water bath was controlled at 35°C, and the water bath time was 48 minutes.

[0017] The total mass ratio of water to raw materials is 3.5:1, the total mass ratio of active polypeptide to raw materials is 0.046:1, and the amino acid sequence of active polypeptide is: HSHACASYACCATASYLSCLCRVLHGKCVNCSR.

[0018] The emulsification operation is 5 minutes of treatment by a high-shear emulsifier, and the ultrasonic treatment conditions are: ultrasonic frequency 47kHz, treatment...

Embodiment 2

[0023] A preparation method for centipede polysaccharide preservative for red bayberry, the preparation steps are:

[0024] 1) Take 22 parts of centipede polysaccharides, 3 parts of chitosan, 0.24 parts of nisin, and 0.9 parts of film-forming aids, and mix them. Among them, the film-forming aids are gall, rhubarb, and glycerin, and their weight ratios are 1: 0.81:0.55:0.62, add water and active polypeptide, the total mass ratio of water to raw materials is 4.5:1, the total mass ratio of active polypeptide to raw materials is 0.05:1, the amino acid sequence of active polypeptide is: HSHACASYACCATASYLSCLCRVLHGKCVNCSR, and send it into a constant temperature water bath , the temperature in the constant temperature water bath is controlled at 37°C, and the water bath time is 50min to prepare the mixed solution;

[0025] 2) Take the mixed solution and process it through a high-shear emulsifier for 5.7 minutes;

[0026] 3) Take the emulsified mixed solution and treat it at an ultra...

Embodiment 3

[0029] A preparation method for centipede polysaccharide preservative for red bayberry, the preparation steps are:

[0030] 1) Take 24 parts of centipede polysaccharides, 4.8 parts of chitosan, 0.31 parts of nisin, and 0.9 parts of film-forming aids and mix them. Among them, the film-forming aids are gallnut, rhubarb, and glycerin, and their weight ratios are 1: 0.83:0.58:0.62, add water and active polypeptide, the total mass ratio of water to raw materials is 3.7:1, the total mass ratio of active polypeptide to raw materials is 0.05:1, the amino acid sequence of active polypeptide is: HSHACASYACCATASYLSCLCRVLHGKCVNCSR, and send it into a constant temperature water bath , the control temperature in the constant temperature water bath is 35°C, the water bath time is 55min, and the mixed solution is obtained;

[0031] 2) Take the mixed solution and process it through a high-shear emulsifier for 5.5 minutes;

[0032] 3) Take the emulsified mixed solution and treat it at an ultra...

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PUM

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Abstract

The invention provides a preparation method of a Grateloupia filicina polysaccharide preservative for red bayberries. The preparation method comprises the following steps: taking and mixing Grateloupia filicina polysaccharides, chitosan, nisin and a film forming assistant, adding the water and an active polypeptide, sending above substances into a thermostatic water bath to prepare a mixed solution, and carrying out emulsification and ultrasonic treatment to prepare the Grateloupia filicina polysaccharide preservative for red bayberries. The preparation method has the advantages of simplicity,easiness in operation, and high preparation efficiency, and the prepared preservative has the advantages of stable properties, good film forming property, excellent preservation effect, long preservation time and good market prospect.

Description

technical field [0001] The invention belongs to the technical field of preservative processing, and in particular relates to a method for preparing a centipede polysaccharide preservative for red bayberry. Background technique [0002] Centipede algae is an important economic seaweed, which is rich in protein, carbohydrates, vitamins, minerals and other nutrients, among which polysaccharides are the main ones. Studies have found that centipede polysaccharides have various biological activities, such as anti-angiogenesis, anti-virus, anti-tumor, anti-coagulation, anti-thrombosis, anti-fatigue and anti-oxidation, etc. Centipede algae is also involved in medicinal aspects, as mentioned in "Chinese Medicinal Spore Plants": "Cure enteritis, wind-heat laryngitis, ascariasis". It can be seen that centipede polysaccharides are not only consumed as food, but also play an important role in agriculture, medicine and industry, and have broad development prospects. [0003] In order to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154A23B7/155
Inventor 邢晓丹
Owner 浦江县昂宝生物技术有限公司
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