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Preparing method and application method of preservative for livestock, poultry and fish

A technology for livestock, poultry and fish, applied in the field of preparation of fresh-keeping preparations for livestock, poultry and fish, can solve problems such as affecting the fresh-keeping effect, and achieve the effects of single component, high conversion rate and extended shelf life

Active Publication Date: 2016-06-29
INST OF MICROBIOLOGY JIANGXI ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of 2-PE products from biological methods is an important way to obtain natural 2-PE. Since the growth cell culture medium contains a large amount of organic matter such as sugar, protein powder, and yeast powder, a large amount of ethanol and fusel alcohol ( Butanol) and heteroacids (butyric acid and isobutyric acid, etc.) and other by-products, the presence of organic matter, heteroacids, and fusel alcohols will affect the preservation effect

Method used

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  • Preparing method and application method of preservative for livestock, poultry and fish
  • Preparing method and application method of preservative for livestock, poultry and fish
  • Preparing method and application method of preservative for livestock, poultry and fish

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Such as figure 1 As shown, a method for preparing a fresh-keeping preparation for livestock, poultry and fish includes the following steps:

[0021] 1) Prepare a plurality of immobilized yeast reaction columns according to conventional methods, which can be used repeatedly for more than 8 times after preparation; the preparation of immobilized yeast reaction columns includes the following steps:

[0022] (1) On the first day; crush 1000g of dry malt into the saccharification tank, add 4300ml of water, saccharify at 65°C for 3h, stir and boil, then filter, dilute the filtrate to 5 Baume, which is the wort culture solution. Select 10 glass test tubes according to 2ml / tube, select 10 Erlenmeyer flasks with a capacity of 1000ml (each bottle contains 400ml wort culture fluid), and choose a Erlenmeyer flask with a capacity of 500ml, fill 200ml wort culture fluid and add 4g agar powder It is the wort medium;

[0023] (2) Seal or wrap the above-mentioned culture solution and culture...

Embodiment 2

[0040] Such as figure 1 As shown, a method for preparing a fresh-keeping preparation for livestock, poultry and fish includes the following steps:

[0041] 1) Prepare a plurality of immobilized yeast reaction columns according to the conventional method, and can be used repeatedly for more than 8 times after preparation; the method of preparing the immobilized yeast reaction columns is the same as in Example 1;

[0042] 2) Pass the immobilized yeast reaction column and the HZ816 macroporous adsorption resin filter column through a circulating pump to form a circulation loop, and connect a replenishment interface at the entrance of the immobilized yeast reaction column, and add 100 liters of the reaction solution with the following weight percentage Inject the immobilized yeast reaction column from the injection port: glucose 1%, L-phenylalanine 1.2%, ethanol 3.0%, magnesium chloride 0.1%, the column temperature of the immobilized yeast reaction column is maintained at 28℃, and the ...

Embodiment 3

[0049] Such as figure 1 As shown, a method for preparing a fresh-keeping preparation for livestock, poultry and fish includes the following steps:

[0050] 1) Prepare a plurality of immobilized yeast reaction columns according to the conventional method, and can be used repeatedly for more than 8 times after preparation; the method of preparing the immobilized yeast reaction columns is the same as in Example 1;

[0051] 2) Pass the immobilized yeast reaction column and the HZ816 macroporous adsorption resin filter column through a circulating pump to form a circulation loop, and connect a replenishment interface at the entrance of the immobilized yeast reaction column, and add 100 liters of the reaction solution with the following weight percentage Inject the immobilized yeast reaction column from the injection port: glucose 1%, L-phenylalanine 1.2%, ethanol 3.0%, magnesium chloride 0.1%, the column temperature of the immobilized yeast reaction column is maintained at 28℃, and the ...

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Abstract

The invention relates to a preparing method and application method of a preservative for livestock, poultry and fish. The preparing method comprises the steps of 1, preparing a plurality of immobilized yeast reaction columns with the conventional method; 2, forming a circulation loop with the immobilized yeast reaction columns and a HZ816 macroporous resin filter column through a circulating pump; 3, making reaction liquid containing L-phenylalanine flow through the immobilized yeast reaction columns for beta-phenethyl alcohol conversion reaction, wherein conversion liquid directly flows through the resin filter columns to adsorb a product in real time instead of adsorbing a substrate, so that the substrate can return to the immobilized yeast reaction columns for secondary conversion; 4, washing the HZ816 macroporous resin filter column with pure water after conversion reaction ends, then conducting product elution on the HZ816 macroporous resin filter column with ethyl alcohol, and regulating the concentration of beta-phenethyl alcohol in eluant to be 3.0-5.0 g / L, so that the preservative for livestock, poultry and fish is obtained. The preservative for livestock, poultry and fish is easy to prepare, the conversion rate is high, and application prospects are broad.

Description

Technical field [0001] The invention relates to a preparation method and an application method of a livestock, poultry and fish preservation preparation. Background technique [0002] With the continuous improvement of people's living standards and the abundant supply of meat in the market, people's requirements for consumption of meat are fresh, safe and hygienic. At present, the raw fresh meat processed and sold on the market mainly includes hot fresh meat, frozen meat and cold fresh meat. Among them, cold fresh meat is better than hot fresh meat and frozen meat because of its safety and nutrition. Therefore, it has become the development of fresh meat. The inevitable trend. Although cold fresh meat is required to always be at 0-4°C during production and sales, the growth and reproduction of most microorganisms are inhibited at this time, which can ensure the safety and health of the meat, but it cannot completely inhibit the growth and reproduction of microorganisms. Some ada...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 黄筱萍张莉莉熊大维刘兰黄国昌涂祖新
Owner INST OF MICROBIOLOGY JIANGXI ACADEMY OF SCI
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