Natural preservative as well as preparation method and application thereof

A preservative, a natural technology, applied in applications, preservation of meat/fish with chemicals, food ingredients as antioxidants, etc., to achieve prolonged storage time, strong inhibitory effect, and wide range of antibacterial effects

Inactive Publication Date: 2020-03-24
澧县华润水产生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the development of the times, people's requirements for food quality are getting higher and higher, and only relying on low-temperature air-conditioning and chemical preservatives and other fresh-keeping methods can no longer meet people's needs

Method used

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  • Natural preservative as well as preparation method and application thereof
  • Natural preservative as well as preparation method and application thereof

Examples

Experimental program
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Effect test

preparation example 1

[0028] Preparation Example 1 Natural Preservative

[0029] The present embodiment proposes a natural antistaling agent, which comprises the following components in terms of weight percentage: 3% of protamine complex solution, 1% of tea polyphenols, 1% of chitosan solution, 0.5% of kojic acid solution, and the rest is water .

[0030] The present embodiment also proposes the preparation method of above-mentioned antistaling agent, and this method comprises the following steps:

[0031] (1) Preparation of protamine complex solution: heat water to 40-50°C, mix protamine, acetic acid, sodium acetate and water in a mass ratio of 1:1:1:7, and stir continuously with a stirrer to obtain protamine complex solution;

[0032] (2) preparation of chitosan solution: chitosan and mass concentration are 1% acetic acid solution mixed and dissolved in a mass ratio of 1:9 to obtain chitosan solution;

[0033] (3) Prepare kojic acid solution: mix kojic acid with a pH of 8.0 and a concentration...

preparation example 2

[0035] Preparation example 2 natural antistaling agent

[0036] The present embodiment proposes a kind of natural antistaling agent, comprises the following components according to weight percentage: 6% of protamine complex solution, 3% of tea polyphenols, 2% of chitosan solution, 1% of kojic acid solution, and the rest is water .

[0037] The present embodiment also proposes the preparation method of above-mentioned antistaling agent, and this method comprises the following steps:

[0038] (1) Preparation of protamine complex solution: heat water to 40-50°C, mix protamine, acetic acid, sodium acetate and water in a mass ratio of 1:1:1:7, and stir continuously with a stirrer to obtain protamine complex solution;

[0039] (2) preparation of chitosan solution: chitosan and mass concentration are 1% acetic acid solution mixed and dissolved in a mass ratio of 1:9 to obtain chitosan solution;

[0040] (3) Prepare kojic acid solution: mix kojic acid with a pH of 8.0 and a concent...

preparation example 3

[0042] Preparation example 3 natural antistaling agent

[0043] The present embodiment proposes a kind of natural antistaling agent, comprises the following components according to weight percentage: 4.5% of protamine complex solution, 2% of tea polyphenols, 1.5% of chitosan solution, 0.75% of kojic acid solution, and the rest is water .

[0044] The present embodiment also proposes the preparation method of above-mentioned antistaling agent, and this method comprises the following steps:

[0045] (1) Preparation of protamine complex solution: heat water to 40-50°C, mix protamine, acetic acid, sodium acetate, and water in a mass ratio of 1:1:1:7, and stir continuously with a stirrer to obtain protamine complex solution;

[0046] (2) Prepare chitosan solution: mix and dissolve chitosan and 1% acetic acid solution in a mass ratio of 1:9 to obtain chitosan solution;

[0047] (3) Prepare kojic acid solution: mix kojic acid with a pH of 8.0 and a concentration of 1mol / L phosphat...

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Abstract

The invention belongs to the technical field of aquatic product preservation, and particularly relates to a natural preservative as well as a preparation method and application thereof. The natural preservative comprises the following components in percentage by mass: 3-6% of a protamine complex liquid, 1-3% of tea polyphenol, 1-2% of a chitosan solution, 0.5-1% of a kojic acid solution and the balance of water. According to the preparation method, the protamine complex liquid, the chitosan solution and the kojic acid solution are prepared respectively, and uniformly mixing the protamine complex liquid, the chitosan solution and the kojic acid solution with tea polyphenol and water is carried out to obtain the natural preservative. The invention further relates to application of the prepared natural preservative to preservation of the penaeus vannamei, the fresh penaeus vannamei is soaked in the natural preservative, fished out after soaking and rapidly blow-dried with low-temperaturesterile wind, and the blow-dried penaeus vannamei is put into a preservation bag for low-temperature storage. The preservative prepared by the invention is a pure natural preservative, can effectivelyinhibit blackening of the penaeus vannamei when being applied to preservation of the penaeus vannamei, and can prolong the low-temperature storage time of the penaeus vannamei by 8 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a natural fresh-keeping agent and its preparation method and application. Background technique [0002] Penaeus vannamei is a high-quality aquatic product with rich nutrition and delicious meat. However, the protein and water content in shrimp meat is high, and it is very susceptible to blackening and corruption due to the influence of bacteria, polyphenol oxidase and other factors during storage, resulting in a rapid decline in nutritional value and economic value. How to preserve the freshness of Penaeus vannamei has become an urgent problem to be solved. [0003] At present, the main fresh-keeping methods of Penaeus vannamei are low-temperature controlled atmosphere and chemical preservatives. However, with the development of the times, people's requirements for food quality are getting higher and higher, and fresh-keeping methods such a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2200/048A23V2200/02A23V2250/543A23V2250/022A23V2250/511A23V2250/02A23V2250/214A23V2250/2132A23V2250/046
Inventor 罗德军罗旋
Owner 澧县华润水产生物科技有限公司
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