Composition, preparation and applications of composite fresh-keeping agent

Abstract

The present invention discloses a composition and preparation of a composite fresh-keeping agent adopting L-alanyl-L-glutamine and chitosan as main components, and applications of the composite fresh-keeping agent in the aquatic product fresh-keeping field. The composite fresh-keeping agent comprises the following raw materials: 0.01-0.1% by weight of L-alanyl-L-glutamine, 0.05-0.5% by weight of chitosan, 0.1-5.0% by volume of an organic acid, 0-0.5% by weight of a buffer salt, and the balance of water. The preparation method comprises: weighing L-alanyl-L-glutamine and chitosan according to a certain ratio, uniformly mixing, adding a certain volume of an organic acid according to the ratio, completely stirring, swelling for 5-10 min, adding a predetermined amount of a buffer salt, dissolving, and adding water to achieve a specified volume so as to obtain the product. Compared with the ordinary ice storage fresh-keeping method in the prior art, the composite fresh-keeping agent of the present invention has the following characteristics that the aquatic product fresh-keeping period can be prolonged by 6-9 d, the operation is simple, and the promotion is easily achieved.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to the composition and preparation of a composite antistaling agent containing dipeptide and chitosan and its application in the field of preservation of aquatic products. Background technique [0002] With the continuous development of society, the proportion of aquatic products in public food is increasing day by day. As the object of people's daily consumption, the freshness of aquatic products has attracted everyone's attention. Because aquatic products are rich in protein and water, they are easily spoiled due to bacterial reproduction during processing and storage, causing huge economic losses. At present, although the cold chain mode can be used for the storage and transportation of fresh aquatic products, the cost is relatively high, and it is difficult to promote among small and medium-sized operators; in the field of terminal sales, chemicals such as bor...

AI Technical Summary

Problems solved by technology

As the object of people's daily consumption, the freshness of aquatic products is the focus of everyone's attention, and because aquatic products are rich in protein and water, they are easily spoiled due to bacterial reproduction during processing and storage, causing huge economic losses.

At present, although the cold chain mode can be used for the storage and transportation of fresh aquatic products, the cost is relatively high, and it is difficult to promote among small and medium-sized operators; in the field of terminal sales, chemicals such as borax, formaldehyde, and sulfite may be used. The substance is used as a preservative, and its mechanism is to achieve the purpose of antisepsis by killing bacterial cells, but because the cell activity of aquatic products cannot be maintained, the preservation effect is poor, and it will inevitably cause changes in the taste and texture of aquatic products, such as discoloration of the flesh , the meat becomes dry, hard or minced, and the umami taste is greatly reduced. At the same time, there are data showing that the abuse of preservatives will cause food safety risks

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