Marinating material for aquaculture as well as preparation method and application of marinating material

Abstract

The invention discloses a marinating material for aquaculture as well as a preparation method and application of the marinating material. The marinating material comprises the following components in parts by mass: 100 parts of preserved szechuan pickle pickling brine base solution; and traditional Chinese medicine composite components. Wherein the traditional Chinese medicine compound component comprises the following raw materials: 5-8 parts of Chinese prickly ash; 10 to 15 parts of anise; 3-5 parts of clove; 4-6 parts of amomum tsao-ko; 2-4 parts of angelica dahurica; 5-7 parts of cardamom; 3-5 parts of fructus amomi; compared with the prior art, organic acid, amino acid and traditional Chinese medicine active ingredients in the brine are combined, the natural marinating material with the functions of corrosion prevention, aroma enhancement and health care is developed, and the natural marinating material has a good flavor substance retention rate.

Description

Technical Field

[0001] The present invention relates to the technical field of aquaculture additives, and particularly relates to a brine for aquaculture, a preparation method thereof, and an application thereof. Background Art

[0002] As a traditional pickled food deeply loved by consumers, a large amount of pickled mustard brine will be produced during the production process of pickled mustard. Pickled mustard brine is an important by-product in the pickling process of pickled mustard, and its salt content is extremely high, usually between 15% and 25%. At present, in the pickled mustard production industry, the treatment of pickled mustard brine is relatively extensive. In order to reduce the treatment cost, some enterprises directly discharge the pickled mustard brine into the surrounding environment.

[0003] The direct discharge of pickled mustard brine brings the following problems:

[0004] 1. Soil salinization

[0005] Due to the high-salt characteristic of pickled mustard brine, after its direct discharge, the salt will gradually accumulate in the soil, resulting in an increasingly serious phenomenon of soil salinization. Soil salinization will significantly change the physical and chemical properties of the soil and deteriorate the soil structure. The original loose and porous soil structure with good air permeability and water retention is damaged, the soil becomes compacted, the porosity decreases, and the air permeability and water permeability are reduced.

[0006] 2. Ecological environment damage

[0007] Soil salinization causes various damages to the ecological environment. On the one hand, salinized soil will inhibit the growth of vegetation. Many plants grow poorly or even die due to their inability to adapt to the high-salt environment, resulting in a decrease in the vegetation coverage rate and the breaking of the ecological balance. On the other hand, salinization will also affect the activity of soil microorganisms, reduce the types and quantities of microorganisms, and further affect the ecological functions of the soil, such as the decomposition of organic matter and the circulation of nutrients.

[0008] 3. Land resource degradation

[0009] Long-term soil salinization will lead to land resource degradation, making the originally fertile land become barren, the crop yield decrease significantly, and even unable to be cultivated. This not only affects agricultural production but also hinders the sustainable development of the regional economy. At the same time, the degradation of land resources will also trigger a series of social problems, such as a decrease in farmers' income and the loss of rural population.

[0010] In the current aquaculture field, marinade, as a commonly used aquaculture auxiliary material, plays an important role in improving the environment of aquaculture water bodies, promoting the growth of aquatic animals and enhancing immunity. However, most of the existing marinades for aquaculture use traditional formulas and preparation processes, which have some shortcomings. For example, the functions of some marinades are relatively single, and they can only play a simple seasoning or preservative role, which cannot meet the needs of modern aquaculture for water quality regulation, disease prevention and other aspects. In addition, the raw materials for the preparation of some marinades are limited and the cost is high, which limits their wide application in aquaculture. Summary of the invention

[0011] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a marinade for aquaculture and a preparation method and application thereof, so as to solve the problems of high cost and single function of the existing marinade in the prior art.

[0012] To achieve the above object, the first aspect of the present invention adopts the following technical solution: a brine for aquaculture, which comprises the following components calculated by weight:

[0013] 100 parts of mustard pickling brine base liquid;

[0014] And a Chinese medicine composite component; wherein the raw materials of the Chinese medicine composite component include:

[0015] 5-8 portions of Sichuan peppercorns;

[0016] 10-15 parts star anise;

[0017] 3-5 parts cloves;

[0018] 4-6 portions of Amomum villosum;

[0019] 2-4 parts of Angelica dahurica;

[0020] 5-7 parts cardamom;

[0021] 3-5 parts of Amomum villosum.

[0022] Technical principle:

[0023] The Chinese prickly ash contains limonene and linalool with a mass percentage of not less than 3.5%, which can inhibit Gram-negative bacteria (such as Escherichia coli) and enhance the anti-corrosion property of the spice mixture; star anise contains anethole with a mass percentage of not less than 85%, which can endow a sweet fragrance and synergistically promote the release of umami amino acids (such as glutamic acid) in aquatic products with organic acids in the brine; cloves contain eugenol with a mass percentage of not less than 80%, which has antioxidant property, can inhibit Vibrio harveyi and reduce the disease rate in aquaculture; tsaoko fruit contains cineole with a mass percentage of not less than 0.8%, which can promote the activity of digestive enzymes in aquatic animals and shorten the molting cycle; angelica dahurica contains imperatorin with a mass percentage of not less than 0.5%, which can enhance immunity and reduce the dependence on antibiotics; cardamom contains camphor and borneol with a mass percentage of not less than 6%, which can improve the permeability of the spice mixture and promote the absorption of flavor substances; amomum villosum contains bornyl acetate with a mass percentage of not less than 35%, which can regulate the pH stability of the brine and inhibit the formation of nitrite.

[0024] Further, calculated by mass percentage, the salt content in the pickled mustard brine base liquid is 8%-12% (wt%).

[0025] The second aspect of the present invention adopts the following technical solution: A preparation method for preparing a spice mixture for aquaculture as described in the first aspect of the present invention, comprising the following steps:

[0026] Using pickled mustard brine as raw material, after multi-stage membrane separation and electrodialysis desalination, a pickled mustard brine base liquid is obtained;

[0027] The traditional Chinese medicine composite component adopts supercritical CO 2 extraction method and enzymatic hydrolysis-ultrasonic extraction method to obtain a water-soluble mixture and an essential oil mixture;

[0028] Heating the pickled mustard brine base liquid to 50-70 °C, and then sequentially adding the water-soluble mixture and the essential oil mixture and stirring evenly;

[0029] After stirring evenly, it is sequentially subjected to sterilization and nano-microcapsule encapsulation.

[0030] Further, the multi-stage membrane separation includes sequentially separating with a microfiltration membrane, an ultrafiltration membrane and a nanofiltration membrane.

[0031] Further, the pore size of the microfiltration membrane is 4-6 μm, the pore size of the ultrafiltration membrane is 45-55 kDa, and the pore size of the nanofiltration membrane is 180-220 Da.

[0032] Further, the supercritical CO 2 The extraction method is specifically:

[0033] Subjecting the volatile components in the traditional Chinese medicine composite component to supercritical CO 2Extraction is carried out to obtain an essential oil mixture.

[0034] Furthermore, the enzymatic hydrolysis-ultrasonic extraction method is specifically as follows:

[0035] The non-volatile components in the traditional Chinese medicine composite components are first pretreated with cellulase and then ultrasonically extracted multiple times to obtain a water-soluble mixture.

[0036] Furthermore, the sterilization is specifically as follows:

[0037] Non-thermal sterilization is carried out by using high-voltage pulsed electric field under the conditions of an electric field strength of 25 - 35 kV / cm and a pulse frequency of 90 - 110 Hz. After the non-thermal sterilization is completed, the total number of colonies in the formed mixed solution ≤ 100 CFU / mL.

[0038] Furthermore, the nano microcapsule encapsulation is specifically as follows:

[0039] Chitosan-sodium alginate microcapsules are used for encapsulation by spray drying.

[0040] In the third aspect of the present invention, the following technical solution is adopted: An application, using a kind of brine for aquaculture described in the first aspect of the present invention as an additive in aquaculture.

[0041] Compared with the prior art, the present invention has the following beneficial effects:

[0042] 1. Through the gradient desalination and traditional Chinese medicine synergistic enhancement technology, the present invention combines the organic acids, amino acids in the brine with the active ingredients of traditional Chinese medicine to develop a natural brine with antiseptic, fragrance-enhancing and health-care functions;

[0043] 2. After the application of this brine, the antibacterial effect on common aquatic pathogenic bacteria (Vibrio harveyi) is 3.2 times higher than that of a single component;

[0044] 3. After being stored at room temperature for 6 months, the retention rate of flavor substances of this brine ≥ 85%;

[0045] 4. It is expected to reduce the high-salt wastewater treatment cost in the pickled mustard tuber industry by more than 90%. At the same time, it provides a natural functional flavoring agent for the aquaculture industry, and has a broad market prospect. Specific Embodiments

[0046] The present invention will be further described in detail below through specific embodiments:

[0047] Example 1

[0048] I. Preparation of the base liquid of pickled mustard tuber brine

[0049] 1. Multi-stage membrane separation

[0050] Microfiltration: The pickled mustard tuber brine with a salinity of 15%-25% (wt%) is first preliminarily filtered using a microfiltration membrane with a pore size of 5 μm to remove suspended particles (such as vegetable residues and sediment) in the brine; during this process, the flow rate of the pickled mustard tuber brine is 8 m³ / h, and the operating pressure is 0.2 MPa.

[0051] Ultrafiltration: Then, a further separation is carried out using an ultrafiltration membrane with a pore size of 50 kDa to retain macromolecular impurities (such as pectin and protein) and retain small molecular flavor substances (such as amino acids and organic acids).

[0052] Nanofiltration: Finally, a fine separation is carried out using a nanofiltration membrane with a pore size of 200 Da to further desalt and concentrate the brine, and the rejection rate is ≥95%.

[0053] 2. Raw materials for electrodialysis desalination

[0054] After completing multi-stage membrane separation, the pickled mustard tuber brine is introduced into an electrodialyzer for electrodialysis desalination, and it circulates for 2 hours under the working conditions of a current density of 15 mA / cm 2 and a membrane stack temperature of 25°C, and then a pickled mustard tuber brine base solution with a salinity of 8%-12% (wt%) is obtained.

[0055] After detection, after the pickled mustard tuber brine undergoes multi-stage membrane separation and electrodialysis desalination, the COD is reduced by 50% (wt%), and lactic acid and short-chain fatty acids (C2-C6) are retained.

[0056] II. Extraction of traditional Chinese medicine composite components

[0057] Step 1. Prepare traditional Chinese medicine composite components

[0058] Chinese prickly ash: Prepare 5 parts;

[0059] Star anise: Prepare 10 parts;

[0060] Clove: Prepare 3 parts;

[0061] Tsaoko fruit: Prepare 4 parts;

[0062] Angelica dahurica: Prepare 2 parts;

[0063] Amomum kravanh: Prepare 5 parts;

[0064] Amomum villosum: Prepare 3 parts.

[0065] Step 2. Extraction

[0066] 1. Supercritical CO 2 Extraction:

[0067] The volatile components such as Chinese prickly ash, star anise, clove, and amomum villosum are extracted using supercritical CO 2The extraction device performs supercritical CO extraction under the conditions of a pressure of 25 MPa and a temperature of 45 °C to obtain an essential oil mixture. 2

[0068] 2. Enzymatic hydrolysis - ultrasonic extraction

[0069] Add non - volatile components such as tsaoko fruit, angelica dahurica, and amomum kravanh to the enzymatic hydrolysis equipment, and pretreat them with cellulase for 1 hour under the conditions of a pH value of 4.5 and a temperature of 50 °C; among them, the addition amount of the cellulase is 1% (wt%) of the weight of the non - volatile components.

[0070] After the pretreatment is completed, transfer it to the ultrasonic extraction equipment, and extract 3 times under the conditions of an ultrasonic frequency of 50 kHz and an ultrasonic power of 300 W, and the extraction duration for each time is 30 minutes, and then obtain a water - soluble mixture; among them, the solid - liquid ratio in the ultrasonic extraction equipment is 1:15.

[0071] III. Mixing and encapsulation of the spice mixture

[0072] 1. Gradient mixing

[0073] Take 100 parts of the prepared pickled mustard tuber brine base liquid and heat it to 60 °C, then sequentially add the water - soluble mixture and the essential oil mixture, and stir for 30 minutes at a rotation speed of 200 rpm.

[0074] 2. Non - thermal sterilization:

[0075] Perform non - thermal sterilization treatment on the mixed spice mixture for 5 minutes using a high - voltage pulsed electric field sterilization equipment under the conditions of an electric field strength of 30 kV / cm and a pulse frequency of 100 Hz, so that the total number of colonies in the spice mixture ≤ 100 CFU / mL.

[0076] 3. Nano - microcapsule encapsulation

[0077] Chitosan and sodium alginate with a mass ratio of 2:1 form microcapsules with chitosan on the outer layer and sodium alginate in the inner core through ionic cross - linking;

[0078] Add the microcapsules and the prepared spice mixture to the spray - drying equipment and perform encapsulation under the conditions of an inlet air temperature of 120 °C and an outlet air temperature of 70 °C, and finally obtain a product with a particle size of 200 nm and an embedding rate ≥ 90%.

[0079] Example 2

[0080] II. Preparation of the pickled mustard tuber brine base liquid

[0081] 1. Multi - stage membrane separation

[0082] ​Microfiltration: The pickled mustard brine with a salinity of 15%-25% (wt%) is first preliminarily filtered using a microfiltration membrane with a pore size of 4 μm to remove suspended particles (such as vegetable residues and sediment) in the brine. During this process, the flow rate of the pickled mustard brine is 8 m³ / h, and the operating pressure is 0.2 MPa.

[0083] Ultrafiltration: Then, a further separation is carried out using an ultrafiltration membrane with a pore size of 45 kDa to retain macromolecular impurities (such as pectin and protein) and retain small molecular flavor substances (such as amino acids and organic acids).

[0084] Nanofiltration: Finally, a fine separation is carried out using a nanofiltration membrane with a pore size of 180 Da to further desalt and concentrate the brine, with a rejection rate ≥ 95%.

[0085] 3. Electrodialysis desalination

[0086] After completing the multi-stage membrane separation, the pickled mustard brine is introduced into an electrodialyzer for electrodialysis desalination, and it circulates for 2 hours under the working conditions of a current density of 15 mA / cm 2 and a membrane stack temperature of 25 °C, and then a pickled mustard brine base solution with a salinity of 8%-12% (wt%) is obtained.

[0087] After testing, after the pickled mustard brine undergoes multi-stage membrane separation and electrodialysis desalination, the COD is reduced by 53% (wt%), and lactic acid and short-chain fatty acids (C2-C6) are retained.

[0088] II. Extraction of traditional Chinese medicine composite components

[0089] Step 1. Prepare traditional Chinese medicine composite components

[0090] Chinese prickly ash: Prepare 8 parts;

[0091] Star anise: Prepare 15 parts;

[0092] Clove: Prepare 5 parts;

[0093] Tsaoko fruit: Prepare 6 parts;

[0094] Angelica dahurica: Prepare 4 parts;

[0095] Amomum kravanh: Prepare 7 parts;

[0096] Amomum villosum: Prepare 5 parts.

[0097] Step 2. Extraction

[0098] 1. Supercritical CO 2 Extraction:

[0099] The volatile components such as Chinese prickly ash, star anise, clove, and amomum villosum are extracted using supercritical CO 2The extraction device performs supercritical CO extraction under the conditions of a pressure of 30 MPa and a temperature of 50 °C to obtain an essential oil mixture. 2 2. Enzymatic hydrolysis - ultrasonic extraction

[0100] Add non - volatile components such as tsaoko fruit, angelica dahurica, and amomum kravanh to an enzymatic hydrolysis device, and pretreat with cellulase for 1 hour under the conditions of a pH value of 4.5 and a temperature of 50 °C; among them, the addition amount of the cellulase is 1% (wt%) of the weight of the non - volatile components.

[0101] After the pretreatment is completed, transfer it to an ultrasonic extraction device, and extract 3 times under the conditions of an ultrasonic frequency of 50 kHz and an ultrasonic power of 300 W, and the extraction duration for each time is 30 minutes, and then obtain a water - soluble mixture; among them, the solid - liquid ratio in the ultrasonic extraction device is 1:15.

[0102] III. Mixing and encapsulation of the spice mixture

[0103] 1. Gradient mixing

[0104] Take 100 parts of the prepared pickled mustard tuber brine base liquid and heat it to 50 °C, then sequentially add the water - soluble mixture and the essential oil mixture, and stir at a rotation speed of 200 rpm for 30 minutes.

[0105] 2. Non - thermal sterilization:

[0106] Subject the mixed spice mixture to non - thermal sterilization treatment for 5 minutes using a high - voltage pulsed electric field sterilization device under the conditions of an electric field strength of 25 kV / cm and a pulse frequency of 90 Hz, so that the total number of colonies in the spice mixture ≤ 100 CFU / mL.

[0107] 3. Nano - microcapsule encapsulation

[0108] Form microcapsules with chitosan and sodium alginate with a mass ratio of 2:1 through ionic cross - linking, with the outer layer being chitosan and the inner core being sodium alginate;

[0109] Add the microcapsules and the prepared spice mixture to a spray - drying device and perform encapsulation under the conditions of an inlet air temperature of 120 °C and an outlet air temperature of 70 °C, and finally obtain a product with a particle size of 200 nm and an embedding rate ≥ 90%.

[0110] Example 3

[0111] III. Preparation of the pickled mustard tuber brine base liquid

[0112] 1. Multi - stage membrane separation

[0113]

[0114] ​Microfiltration: The pickled mustard brine with a salinity of 15%-25% (wt%) is first preliminarily filtered using a microfiltration membrane with a pore size of 6 μm to remove suspended particles (such as vegetable residues and sediment) in the brine; during this process, the flow rate of the pickled mustard brine is 8 m3 / h, and the operating pressure is 0.2 MPa.

[0115] Ultrafiltration: Then, a further separation is carried out using an ultrafiltration membrane with a pore size of 55 kDa to retain macromolecular impurities (such as pectin and protein) and retain small molecular flavor substances (such as amino acids and organic acids).

[0116] Nanofiltration: Finally, a fine separation is carried out using a nanofiltration membrane with a pore size of 220 Da to further desalt and concentrate the brine, with a rejection rate ≥ 95%.

[0117] 4. Electrodialysis desalination

[0118] After completing the multi-stage membrane separation, the pickled mustard brine is introduced into an electrodialyzer for electrodialysis desalination, and it circulates and works for 2 hours under the working conditions of a current density of 15 mA / cm 2 and a membrane stack temperature of 25 °C, and then a pickled mustard brine base solution with a salinity of 8%-12% (wt%) is obtained.

[0119] After testing, after the pickled mustard brine undergoes multi-stage membrane separation and electrodialysis desalination, the COD is reduced by 48% (wt%), and lactic acid and short-chain fatty acids (C2-C6) are retained.

[0120] II. Extraction of traditional Chinese medicine composite components

[0121] Step 1. Prepare traditional Chinese medicine composite components

[0122] Chinese prickly ash: Prepare 6.5 parts;

[0123] Star anise: Prepare 12 parts;

[0124] Clove: Prepare 4 parts;

[0125] Tsao-ko: Prepare 5 parts;

[0126] Angelica dahurica: Prepare 3 parts;

[0127] Amomum kravanh: Prepare 6 parts;

[0128] Amomum villosum: Prepare 4 parts.

[0129] Step 2. Extraction

[0130] 1. Supercritical CO 2 Extraction:

[0131] The volatile components such as Chinese prickly ash, star anise, clove, and amomum villosum are extracted using supercritical CO 2The extraction device performs supercritical CO extraction under the conditions of a pressure of 20 MPa and a temperature of 40 °C to obtain an essential oil mixture. 2

[0132] 2. Enzymatic hydrolysis - ultrasonic extraction

[0133] Add non - volatile components such as tsaoko fruit, angelica dahurica, and amomum kravanh to the enzymatic hydrolysis equipment, and pretreat with cellulase for 1 hour under the conditions of a pH value of 4.5 and a temperature of 50 °C; wherein, the addition amount of the cellulase is 1% (wt%) of the weight of the non - volatile components.

[0134] After the pretreatment is completed, transfer it to the ultrasonic extraction equipment, and extract 3 times under the conditions of an ultrasonic frequency of 50 kHz and an ultrasonic power of 300 W, and the extraction duration for each time is 30 minutes to obtain a water - soluble mixture; wherein, the solid - liquid ratio in the ultrasonic extraction equipment is 1:15.

[0135] III. Mixing and encapsulation of the spice mixture

[0136] 1. Gradient mixing

[0137] Take 100 parts of the prepared pickled mustard tuber brine base solution and heat it to 70 °C, then sequentially add the water - soluble mixture and the essential oil mixture, and stir at a rotation speed of 200 rpm for 30 minutes.

[0138] 2. Non - thermal sterilization:

[0139] Subject the mixed spice mixture to non - thermal sterilization treatment for 5 minutes using a high - voltage pulsed electric field sterilization device under the conditions of an electric field strength of 30 kV / cm and a pulse frequency of 110 Hz, so that the total number of colonies in the spice mixture ≤ 100 CFU / mL.

[0140] 3. Nano - microcapsule encapsulation

[0141] Chitosan and sodium alginate with a mass ratio of 2:1 form microcapsules with chitosan on the outer layer and sodium alginate in the core through ionic cross - linking;

[0142] Add the microcapsules and the prepared spice mixture to the spray - drying equipment and perform encapsulation under the conditions of an inlet air temperature of 120 °C and an outlet air temperature of 70 °C, and finally obtain a product with a particle size of 200 nm and an embedding rate ≥ 90%.

[0143] Comparative example 1

[0144] The difference from Example 1 is that the prepared product only contains the pickled mustard tuber brine base solution and does not contain the traditional Chinese medicine composite component.

[0145] Comparative example 2

[0146] The difference from Example 1 is that no nano - microcapsule encapsulation is performed. ​

[0147] Comparative Example 3

[0148] Traditional industrial bittern was used, which included bittern prepared with industrial salt having a salinity of 10% (wt%) and sodium benzoate. Among them, sodium benzoate was 0.1% (wt%) of the industrial bittern.

[0149] Cost accounting was carried out for the bitterns prepared in Examples 1 - 3 and Comparative Examples 1 - 3, and the data in Table 1 were obtained.

[0150] Table 1

[0151] Production cost (yuan / kg) Example 1 8.5 Example 2 9.0 Example 3 7.8 Comparative Example 1 6.0 Comparative Example 2 8.0 Comparative Example 3 12.0

[0152] Test Example 1

[0153] The bitterns prepared in Examples 1 - 3 and Comparative Examples 1 - 3 were used as feed additives for meat poultry feeding tests. Specifically, a certain broiler farm in Chongqing was selected as the test site for the meat poultry feeding test. 160 healthy broilers at 7 days old were selected and raised for one month, and were randomly and evenly divided into groups A1 - A7; among them, Examples 1 - 3 corresponded to groups A1 - A3 respectively, Comparative Examples 1 - 3 corresponded to groups A4 - A6 respectively, and group A7 was used as the blank control group.

[0154] In an environment with a temperature of 22°C and a relative humidity of 65%, for groups A1 - A6, on the basis of conventional feed, feed additives were added for feeding (the addition amount of the feed additive was 2% of the weight of the conventional feed). Group A7 was fed with conventional feed in an environment with a temperature of 22°C and a relative humidity of 65%. Each group drank water normally during the feeding process.

[0155] Then the data in Table 2 were obtained through detection.

[0156] Table 2

[0157]

[0158] Test Example 2

[0159] The water depth of the Litopenaeus vannamei culture pond was 1.2 - 1.5 meters, the water surface was 10 mu, and it was evenly divided into 7 blocks, randomly and evenly divided into groups B1 - B7. The bottom of the pond was mostly muddy. Before releasing the fry, the pond was thoroughly cleared with tea seed cake and pond disinfectant. The fry released was 1.5 cm in length, and the fry stocking amount per mu was about 50,000.

[0160] Among them, Examples 1 - 3 corresponded to groups B1 - B3 respectively, Comparative Examples 1 - 3 corresponded to groups B4 - B6 respectively, and group B7 was used as the blank control group.

[0161] Three days after fry stocking, groups B1 - B6 were fed with a diet supplemented with a feed additive (the addition amount of the feed additive was 1.5% (wt%) of the weight of the conventional feed) on the basis of the conventional feed. Group B7 was fed with the conventional feed.

[0162] Feeding was carried out for 80 days, three times a day. The feeding amount was based on the feed being completely consumed within 1.5 - 2.5 hours after feeding, and oxygen was added at night.

[0163] Subsequently, the data in Table 3 were obtained through detection.

[0164] Table 3

[0165]

[0166] Test Example 3

[0167] The data in Table 4 were obtained through GC - MS detection after storing the spice mixtures prepared in Examples 1 - 3 and Comparative Example 2 for 90 days under the conditions of a temperature of 40°C and a relative humidity of 75%.

[0168] Table 4

[0169]

[0170]

[0171] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not restrictive. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the purpose and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A kind of brine for aquaculture, characterized in that: The following components are included in the calculation by mass: 100 parts of mustard pickling brine base liquid; And a Chinese medicine composite component; wherein the raw materials of the Chinese medicine composite component include:

2. The aquaculture marinade according to claim 1, characterized in that: Calculated by mass percentage, the salt content in the mustard tuber pickling brine base liquid is 8%-12% (wt%).

3. A method for preparing a kind of aquaculture marinade as claimed in claim 1 or 2, characterized in that: The following steps are involved: The pickled mustard tuber brine is used as a raw material, and then subjected to multi-stage membrane separation and electrodialysis desalination to obtain the pickled mustard tuber brine base liquid; The composite components of traditional Chinese medicine were extracted by supercritical CO2 extraction and enzymatic hydrolysis-ultrasonic extraction to obtain water-soluble mixtures and essential oil mixtures; Heat the pickled mustard brine base liquid to 50-70°C, then add the water-soluble mixture and the essential oil mixture in sequence to mix and stir evenly; After being mixed and stirred evenly, the mixture is sterilized and encapsulated in nano-microcapsules in sequence.

4. The method for preparing aquaculture brine according to claim 3, characterized in that: The multi-stage membrane separation includes using microfiltration membrane, ultrafiltration membrane and nanofiltration membrane in sequence for separation.

5. The method for preparing aquaculture marinade according to claim 4, characterized in that: The pore size of the microfiltration membrane is 4-6 μm, the pore size of the ultrafiltration membrane is 45-55 kDa, and the pore size of the nanofiltration membrane is 180-220 Da.

6. The method for preparing aquaculture marinade according to claim 3, characterized in that: The supercritical CO2 extraction method is specifically: The volatile components in the traditional Chinese medicine composite components are subjected to supercritical CO2 extraction under the conditions of a pressure of 20-30 MPa and a temperature of 40-50° C. to obtain an essential oil mixture.

7. The method for preparing aquaculture marinade according to claim 3, characterized in that: The enzymatic hydrolysis-ultrasonic extraction method is specifically: The non-volatile components in the traditional Chinese medicine composite components are first pretreated with cellulase and then ultrasonically extracted for multiple times to obtain a water-soluble mixture.

8. The method for preparing aquaculture brine according to claim 3, characterized in that: The sterilization is specifically: Non-thermal sterilization is performed using a high-voltage pulsed electric field under the conditions of a field strength of 25-35 kV / cm and a pulse frequency of 90-110 Hz, and after the non-thermal sterilization is completed, the total number of colonies in the formed mixed solution is ≤100 CFU / mL.

9. The method for preparing aquaculture marinade according to claim 3, characterized in that: The nano-microcapsule encapsulation is specifically: Chitosan-sodium alginate microcapsules were encapsulated by spray drying.

10. An application, characterized in that: The aquaculture marinade as claimed in claim 1 or 2 is used as an additive in aquaculture.

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