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Tea polyphenol-lysozyme composite preservative for seafood products

A composite fresh-keeping and lysozyme technology, which is applied in food preservation, food science, application, etc., can solve the problems of product spoilage and restrict the development of seafood products, etc.

Inactive Publication Date: 2020-02-14
刘珂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Seafood products are rich in protein and have a large water content. They are susceptible to microbial contamination during production, storage and transportation, causing product corruption and deterioration, which seriously restricts the development of seafood products in my country.

Method used

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Embodiment 1

[0006] The invention discloses a tea polyphenol-lysozyme composite preservative for seafood products, which consists of the following components: 10% tea polyphenol, 30% lysozyme, 10% nisin, 5% phytic acid, and potassium sorbate 5%, distilled water 40%.

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PUM

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Abstract

The invention discloses a tea polyphenol-lysozyme composite preservative for seafood products. The composite preservative comprises the following components in parts by mass: 10% of tea polyphenol, 30% of lysozyme, 10% of nisin, 5% of phytic acid, 5% of potassium sorbate and 40% of distilled water. The invention takes the tea polyphenol and the lysozyme as the main components for the preparation of the composite preservative for the seafood products, and the composite preservative can effectively inhibit the growth of microorganisms and the oxidative degradation of proteins in a storage process of the seafood products.

Description

technical field [0001] The invention relates to a tea polyphenol-lysozyme composite fresh-keeping agent for seafood products, which is applied in the technical field of fresh-keeping seafood products. Background technique [0002] Seafood products are rich in protein and have high water content. They are susceptible to microbial contamination during production, storage and transportation, causing product corruption and deterioration, which seriously restricts the development of seafood products in China. Contents of the invention [0003] In order to solve the above problems, the present invention discloses a tea polyphenol-lysozyme composite preservative for seafood products, which can maximize the meat quality of seafood products. The use of a compound formula can not only enhance the antibacterial spectrum of the preservative, improve the freshness preservation effect and sterilization effect, but also effectively reduce the usage of a single preservative and avoid ad...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3499A23L3/3571
CPCA23L3/3472A23L3/3499A23L3/3571
Inventor 刘珂
Owner 刘珂
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