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Biological-source nutritional preservative for seafood

A preservative and biological source technology, applied in the direction of antimicrobial preservation of food ingredients, food preservation, food science, etc., can solve the problems of antibacterial property with emphasis, achieve strong inhibition and killing effect, prolong shelf life, cost-effective

Inactive Publication Date: 2016-11-09
黎建波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no biological source preservative that can effectively inhibit and kill all microorganisms and thus be safely applied to all seafood
The single biological source preservative itself has good antibacterial and antioxidant properties, but the antibacterial properties have different emphases

Method used

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  • Biological-source nutritional preservative for seafood
  • Biological-source nutritional preservative for seafood
  • Biological-source nutritional preservative for seafood

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Prepare the biological source seafood nutritional preservative according to the following formula:

[0020] Each liter of distilled water contains the following components: 0.5g lysozyme, 3g tea polyphenols, 24g carboxymethyl chitosan, 12g nisin, 20g sodium alginate, 25g lactic acid bacteria, 2g propolis extract, 12g spice extract .

[0021] The raw materials of the spice extract are spice substances of galangal, garlic, onion, cinnamon, clove and rosemary with a weight ratio of 5-7:4-6:3-5:2-3:4-6:4-5 combination.

[0022]The extraction methods of propolis extract and spice extract are the same, no comparison test is set up.

Embodiment 2

[0024] According to the following formula, the biological source seafood nutritional preservative is prepared (the preferred concentration of lysozyme is added):

[0025] Each liter of distilled water contains the following components: the addition of lysozyme is set to a gradient test of 0.1g, 0.2g, 0.3g, 0.4g, and 0.6g, tea polyphenols 3g, carboxymethyl chitosan 24g, nisin 12g, sodium alginate 20g, lactic acid bacteria 25g, propolis extract 2g, spice extract 12g.

[0026] The raw materials of the spice extract are spice substances of galangal, garlic, onion, cinnamon, clove and rosemary with a weight ratio of 5-7:4-6:3-5:2-3:4-6:4-5 combination.

Embodiment 3

[0028] According to the following formula, the biological source seafood nutritional preservative is prepared (the optimal concentration of tea polyphenols added):

[0029] Each liter of distilled water contains the following components: lysozyme 0.5g, tea polyphenols added in a gradient test of 1g, 2g, 4g, 5g, carboxymethyl chitosan 24g, nisin 12g, sodium alginate 20g , lactic acid bacteria 25g, propolis extract 2g, spice extract 12g.

[0030] The raw materials of the spice extract are spice substances of galangal, garlic, onion, cinnamon, clove and rosemary with a weight ratio of 5-7:4-6:3-5:2-3:4-6:4-5 combination.

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Abstract

The invention relates to a biological-source nutritional preservative for seafood. The biological-source nutritional preservative is characterized in that each liter of the distilled water of the biological-source nutritional preservative contains 0.4-0.6g of lysozyme, 2.5-3.5g of tea polyphenols, 20-28g of carboxymethyl chitosan, 10-14g of nisin, 17-23g of sodium alginate, 20-30g of lactobacillus, 1.5-2.5g of propolis extract and 10-14g of spice extract, wherein the spice extract is made of rhizoma galangae, garlic, onion, cinnamon, clove and rosemary. The biological-source nutritional preservative has the advantages that the biological-source nutritional preservative is compound by biological preservatives and is safe, nontoxic, simple in preparation and application method, outstanding in microorganism inhibition effect, good in preservation effect, capable of greatly prolonging the shelf life of the seafood and high in industry value.

Description

technical field [0001] The invention relates to a biologically sourced seafood nutritional preservative, which belongs to the technical field of seafood preservation, and in particular relates to a compounded biological preservative, which is safe and non-toxic, has simple preparation and application methods, outstanding effect of inhibiting microorganisms, and good freshness preservation effect. It can greatly prolong the shelf life of refrigerated seafood, and is a biologically sourced seafood nutritional preservative with important industrial value. Background technique [0002] Seafood is everyone's favorite food. Fresh small seafood is not only delicious, but also has more practical significance from the perspective of health care. It is rich in high-quality protein (mainly myosin that is easy to digest and absorb), rich in minerals and trace elements, A variety of fat-soluble vitamins and antioxidants. High-quality protein can repair aging and damaged tissue cells of...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23L3/3472A23L3/3562A23L3/3571
CPCA23B4/20A23B4/22A23L3/3472A23L3/3562A23L3/3571A23V2002/00A23V2400/21A23V2200/10A23V2250/21A23V2250/21166A23V2250/511A23V2250/30A23V2250/204A23V2250/022A23V2250/708A23V2250/712A23V2300/50A23V2300/14
Inventor 黎建波
Owner 黎建波
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