Preservative and preparation method thereof

A technology of antistaling agent and solvent, which is applied in the field of antistaling agent and its preparation, which can solve the problems of easy deterioration of nutrients, loss of edible value, and easy deterioration, and achieve good antibacterial and fresh-keeping effect, simplified use process, and low use cost.

Pending Publication Date: 2021-06-18
广州市博仕奥生化技术研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, poultry eggs are easy to deteriorate as living organisms, and their nutritional components are easily deteriorated during transportation and storage. With the extension of storage time, changes in storage temperature and humidity, they are prone to loose yellow, deteriorate and lose their edible value. There are research reports , Poultry eggs can only be stored for 7 days when the temperature is higher than 30°C. Such a short preservation period has become a pain point in the poultry and egg industry, so how to keep poultry eggs fresh is particularly necessary

Method used

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  • Preservative and preparation method thereof
  • Preservative and preparation method thereof
  • Preservative and preparation method thereof

Examples

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preparation example Construction

[0024] The preparation method of Hypocretin used in the embodiment of the application comprises the following steps:

[0025] ①Preparation of liquid fermentation liquid of bamboo yellow strain;

[0026] Best medium: 2% glucose, 0.4% mannitol, 0.2% bran, 10% potato juice, 0.2% potassium dihydrogen phosphate, 0.04% magnesium phosphate, 0.2% bamboo leaf juice

[0027] Initial pH=5.4, culture temperature 28°C, inoculum size 10%, seed age 5d, fermentation period 7d

[0028] ② Extraction process of fermented hypocrellin;

[0029] Wet mycelium homogenate centrifugation→organic solvent (acetone) extraction→extract concentration→natural crystallization→washing→drying to obtain hypocrellin

[0030] The weight part selection of table 1 specific embodiment 1-5

[0031]

[0032]

[0033] The component selection of table 2 specific embodiment 1-5

[0034]

[0035] The weight part selection of table 3 specific embodiment 6-10

[0036]

[0037]

[0038] The weight part sel...

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PUM

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Abstract

The invention discloses a preservative and a preparation method thereof, and relates to the field of preservation. The preservative comprises the following components in parts by weight: 0.5-5 parts of hypocrellin, 0.5-5 parts of chitosan oligosaccharide, 3-8 parts of a solvent and 0.5-3 parts of a pH regulator. The preservative provided by the invention overcomes the drug residue harm caused by the use of chemical agents in the past, and really realizes a green, environment-friendly and safe preservation mode. Moreover, according to the use method of the preservative, the use process is simplified, the cost does not need to be increased, the preservative can be directly sprayed and used on a production line, the process does not need to be increased, and the preservative is simple, convenient, green, safe, harmless to a human body and capable of achieving the purpose of long-term preservation and has wide market application prospects.

Description

technical field [0001] The invention relates to the fresh-keeping field, in particular to a fresh-keeping agent and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's demand for poultry eggs is also increasing. Poultry eggs are rich in nutrients, rich in protein, fat, trace elements and vitamins, and are good for people to obtain balanced various essential nutrients. source. However, as a living organism, poultry eggs are prone to deterioration, and their nutritional components are easily deteriorated during transportation and storage. With the extension of storage time, changes in storage temperature and humidity, they are prone to yellowing, deterioration and loss of edible value. There are research reports , Poultry eggs can only be stored for 7 days when the temperature is higher than 30°C. Such a short preservation period has become a pain point in the poultry and egg industry, so how to keep poultry eggs fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/14A23B5/18A23B7/154A23B7/157A23B4/20A23B4/24
CPCA23B5/14A23B5/18A23B7/154A23B7/157A23B4/20A23B4/24A23V2002/00
Inventor 黄明媛傅萍萍
Owner 广州市博仕奥生化技术研究有限公司
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