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Biological composite preservative, preparation method thereof and application thereof in sturgeon caviar

A composite fresh-keeping and biological method technology, applied in application, food science, food preservation, etc., can solve problems affecting the quality of caviar, achieve the effects of inhibiting bacterial reproduction, prolonging storage period, and extensive antibacterial effect

Active Publication Date: 2019-06-25
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Huang Hui's team from the Chinese Academy of Fishery Sciences developed a composite additive—potassium sorbate, ascorbic acid, and ascorbyl palmitate (the effect of composite additives on the volatile components of sturgeon roe sauce (Huso dauricused×sturger schrenckii)[J]. Food Science, 2015,36(12):97-103.), but this composite additive reduces the aldehydes of the product, and a large amount of ester substances are generated, and the processed caviar has a strong fishy smell, which affects Quality of caviar

Method used

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  • Biological composite preservative, preparation method thereof and application thereof in sturgeon caviar

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Experimental program
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Effect test

Embodiment 1

[0034] The steps of preparing FAC6 by the enzymatic method are as follows:

[0035] Weigh 3.883.8g of ferulic acid, 3.065g of deep eutectic solvent, so that the molar mass ratio of ferulic acid and n-hexanol is 1:1.5, weigh 0.43g of Novozym 435 enzyme as an enzymatic reaction catalyst, and measure 50mL of tert-butanol As the reaction medium, put it in an oil bath at 70°C for 17h (react overnight), and use silica gel column chromatography, petroleum ether and ethyl acetate at a volume ratio of 4:1 as mobile phase for elution, and the prepared product is FAC6.

Embodiment 2

[0037] Described biological method prepares the step of bifidobacterium bacteriocin S as follows:

[0038] Bifidobacterium cultures grown in MRS-C broth for 28 h at 37 °C were heated to 80 °C for 30 min to kill cells and prevent bacteriocin degradation by inactivating proteolytic enzymes. After cooling to room temperature, the medium was adjusted to pH 8.0 with sterile 1 M NaOH and stirred overnight at 4 °C to facilitate the adsorption of bacteriocin molecules on the surface of the producer cells. Target cells were obtained by centrifugation, washed three times with 0.1 M PBS buffer, and then suspended in 0.1 mM NaCl (pH 3.0) to desorb bacteriocin molecules from producer cells. The cell suspension was stirred overnight at 4°C. The supernatant was dialyzed at 4°C for 24 h using a 1.0 kDa cut-off membrane to obtain Bifidobacterium bacteriocin S.

Embodiment 3

[0040] The extraction method step of described olive leaf extract is as follows:

[0041] Take by weighing choline chloride 1.24g, ethylene glycol 5.585g, make choline chloride and ethylene glycol molar mass ratio be 1:2, by heating choline chloride as different hydrogen bond donor (HBD) and hydrogen bond acceptor (HBA) to prepare a deep eutectic solvent. The mixture was placed in a water bath at 80° C. and stirred at 200 rpm until a uniform colorless liquid was obtained, which was the deep eutectic solvent. Mix 7.5mL of deep eutectic solvent and 2.5mL of ultrapure water in a closed container, put 2g of crushed olive leaves in the mixture, and place the closed container in a microwave extractor for extraction at 65°C for 20min. Get olive leaf extract.

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Abstract

The invention discloses a biological composite preservative, a preparation method thereof and application thereof in sturgeon caviar. A formula rich in hexyl ferulate, bifidobacterium bacteriocin S and olive leaf extract preservative is provided. The concentration of the hexyl ferulate is 0.06mg / L, the concentration of the bifidobacterium bacteriocin S is 0.15mg / L, and the concentration of the olive leaf extract is 2mg / L. The application of the preservative formula in medicinal plant raw material and food processing, especially in the preservation of the sturgeon caviar is provided. The problems of decay, discoloration and oxidation in the storage of the caviar are solved, and the processed caviar can not only maintain the efficacy for a long time, but also effectively reduce the storage cost. The preservative have safe environmentally-friendly components, has the wide antibacterial effect, effectively inhibits the pollution of pathogenic bacteria in the storage and transportation process of aquatic products and has the functions of preservation and antisepsis. At the same time, the preservative is colorless, odorless, free of toxicity and capable of prolong the storage period effectively.

Description

technical field [0001] The invention relates to a food antiseptic and antistaling agent, in particular to a bacteriostatic agent, which is especially used in the preservation of aquatic products. Background technique [0002] my country is one of the countries with the most species of sturgeon. In addition to the Chinese sturgeon, there are also large sturgeons such as Huso dauricus, Acipenser schrenckii, and Siberian sturgeon, which are all good resources for caviar. Therefore, the development of caviar in my country has resource conditions. The advantages. Caviar, also known as caviar, is round and full of granules, and it has a delicious and salty taste when it breaks in the mouth, just like the taste of the ocean. Caviar is rich in valuable nutrients, such as: protein (arginine protein, histidine protein, isoleucine protein, lysine protein, methionine protein), fat (cholesterol, phosphorus), vitamin ( Vitamin A, vitamin B, vitamin C, vitamin B2, vitamin B6, vitamin PP, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3517A23L3/3526A23L17/30
Inventor 石玉刚张润润
Owner ZHEJIANG GONGSHANG UNIVERSITY
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