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Preparation method of fresh keeping agent for aquatic products

A technology for preservatives and aquatic products, applied in the preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, food ingredients, etc., can solve the problems of less function, low utilization rate of raw materials, and short effect of preservation period, etc. Achieve good bacteriostatic effect, improve bactericidal efficiency, and fast bacteriostatic efficiency

Inactive Publication Date: 2019-02-15
罗永城
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the disadvantages of short preservation period, few functions and low utilization rate of raw materials in existing aquatic product fresh-keeping technology, the present invention provides a fresh-keeping agent for aquatic product and its preparation method

Method used

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  • Preparation method of fresh keeping agent for aquatic products
  • Preparation method of fresh keeping agent for aquatic products

Examples

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Effect test

Embodiment 1

[0034] (1) Stir and mix 6 parts of propolis emulsion with 10 parts of quercetin at a concentration of 800 μg / mL and 1 part of lysozyme at 50°C and 500 r / min to obtain a mixture A;

[0035] (2) Slowly drop the mixed solution into 20 parts of sodium alginate aqueous solution with a concentration of 0.5mg / mL, add 1 part of Tween-80, and ultrasonicate for 15 minutes at 40°C and 450r / min under stirring. After the temperature drops to room temperature, Add 4 parts of chitosan solution, stir at 40°C and 550r / min for 30min to obtain mixed solution B.

[0036] (3) Add 4 times of water to the mixture and mix well, control the water temperature at 40°C, then add 1 part of citric acid and 10 parts of bamboo vinegar solution while stirring to obtain the preservative for aquatic products;

[0037] As a further improvement of the present invention, the chitosan solution has a concentration of 0.3 mg / mL and is prepared by dissolving chitosan with a deacetylation degree ≥ 95% and a viscosity o...

Embodiment 2

[0047] (1) Stir and mix 10 parts of propolis emulsion with 15 parts of cinnamaldehyde at a concentration of 250 μg / mL and 5 parts of lysozyme at 60°C and 550 r / min to obtain a mixture A;

[0048] (2) Slowly drop the mixed solution into 30 parts of sodium alginate aqueous solution with a concentration of 0.8mg / mL, add 2 parts of Tween-80, and ultrasonicate for 25 minutes at 40°C and 450r / min under stirring. After the temperature drops to room temperature, Add 8 parts of chitosan solution, stir at 40°C and 550r / min for 40min to obtain mixed solution B.

[0049] (3) Add 6 times of water to the mixture and mix well, control the water temperature at 50°C, then add 5 parts of phytic acid and 1 part of bamboo vinegar while stirring to obtain the preservative for aquatic products;

[0050] As a further improvement of the present invention, the chitosan solution has a concentration of 0.5 mg / mL and is prepared by dissolving chitosan with a deacetylation degree ≥ 95% and a viscosity of ...

Embodiment 3

[0060] (1) Stir and mix 7 parts of propolis emulsion with 11 parts of cinnamaldehyde at a concentration of 200 μg / mL and 2 parts of lysozyme at 55°C and 520 r / min to obtain a mixture A;

[0061] (2) Slowly drop the mixed solution into 23 parts of sodium alginate aqueous solution with a concentration of 0.7mg / mL, add 2 parts of Tween-80, and sonicate at 40°C and 450r / min for 20min. After the temperature drops to room temperature, Add 5 parts of chitosan solution, stir at 40°C and 550r / min for 35min to obtain mixed solution B.

[0062] (3) Add the mixed liquid to 5 times of water and stir to mix evenly, control the water temperature at 42°C, then add 4 parts of fruit acid and 6 parts of bamboo vinegar while stirring to obtain the preservative for aquatic products;

[0063] As a further improvement of the present invention, the chitosan solution has a concentration of 0.4 mg / mL and is prepared by dissolving chitosan with a deacetylation degree ≥ 95% and a viscosity of 180 Mpa·s i...

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Abstract

The invention provides a preparation method of a fresh keeping agent for aquatic products. The fresh keeping agent is prepared from propolis emulsion, chitosan, sodium alginate, organic acid, bamboo vinegar, lysozyme and bacteriostasis liquid. Propolis has a honeycomb multihole three-dimensional structure, so that the bacteriostasis liquid, the organic acid, enzyme dissolving mushrooms and the bamboo vinegar can be effectively adsorbed into micropores; and then under the effect of the porous structure of the chitosan, the above substances have good slow release effects, have persistent effectsand time period of keeping fresh and restraining bacteria, and besides, have definite effect of destructing and killing parasitic bacteria on the cuticle of aquatic products. The fresh keeping agentprepared by the preparation method disclosed by the invention is excellent in fresh keeping effects and long in fresh keeping date, the fresh keeping agent prepared from natural substances can be automatically degraded, does not have any pressure on environment and is environmental-friendly.

Description

technical field [0001] The invention belongs to the technical field of food safety, in particular to a preparation method of an aquatic product fresh-keeping agent. Background technique [0002] my country is a big aquaculture country in the world, and its output accounts for about 85% of the world's aquaculture output. With the continuous expansion of the scale of aquaculture and the continuous improvement of the degree of intensification, coupled with the deteriorating environment of aquaculture, the incidence of aquaculture diseases is getting higher and higher. Aquatic products have the characteristics of low fat and high protein, and are indispensable and important ingredients in a reasonable dietary structure. They have become an important source of animal protein intake for people. The freshness of aquatic products is the most important quality index and the main factor determining its price. In addition, aquatic products are easy to spoil, so the application of fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/18A23L17/40
CPCA23B4/10A23B4/18A23B4/20A23L17/40A23V2002/00A23V2200/10A23V2250/511
Inventor 罗永城
Owner 罗永城
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