CN102138668A - 一种香料保鲜调味剂及其用途 - Google Patents
一种香料保鲜调味剂及其用途 Download PDFInfo
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- CN102138668A CN102138668A CN2010101037128A CN201010103712A CN102138668A CN 102138668 A CN102138668 A CN 102138668A CN 2010101037128 A CN2010101037128 A CN 2010101037128A CN 201010103712 A CN201010103712 A CN 201010103712A CN 102138668 A CN102138668 A CN 102138668A
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 29
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- IWHVCHNCTHGORM-UHDJGPCESA-M potassium;(e)-3-phenylprop-2-enoate Chemical compound [K+].[O-]C(=O)\C=C\C1=CC=CC=C1 IWHVCHNCTHGORM-UHDJGPCESA-M 0.000 abstract description 15
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Abstract
Description
灭菌组 | 非灭菌组 | |
A、口感评价 | 与空白组相比,添加肉桂酸钾的泡椒凤爪其鲜味明显提高,而且随着添加量的增大,其鲜味愈加明显。 | 同灭菌组。 |
B、防腐保鲜效果 | 空白:3天内表面性状观察有涨袋、白色粘稠物质出现;菌落计数严重超标;检测MPN/100g<30个。0.025%:保质期达5天。0.05%:保质期达7天。0.075%:保质期达8天。0.1%:保质期4天。 | 空白:24小时后就出现白色粘稠物质;菌落计数严重超标;检测MPN/100g<30个。0.025%-0.1%的防腐保鲜效果差异不大,均在第4天检测时微生物菌落超标,MPN/100g<22个。 |
灭菌组 | 非灭菌组 | |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实施例配方 | 同灭菌组。 |
的泡椒凤爪其鲜香味明显提高很多,且口感细腻。 | ||
B、防腐保鲜效果 | 0.1%:保质期达40天。0.2%:保质期达72天。0.3%:保质期达104天。 | 0.1%:保质期达12天。0.2%:保质期达20天。0.3%:保质期达25天。 |
灭菌组 | 非灭菌组 | |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实施例配方的泡椒凤爪其鲜香味明显提高很多,且口感细腻。 | 同灭菌组。 |
B、防腐保鲜效果 | 0.1%:保质期达37天。0.2%:保质期达70天。0.3%:保质期达105天。 | 0.1%:保质期达12天。0.2%:保质期达19天。0.3%:保质期达26天。 |
灭菌组 | 非灭菌组 | |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实施例配方的泡椒凤爪其鲜香味明显提高,且比实施例2配方好,口感爽口、细腻。 | 同灭菌组。 |
B、防腐保鲜效果 | 0.1%:保质期达35天。0.2%:保质期达70天。0.3%:保质期达99天。 | 0.1%:保质期达10天。0.2%:保质期达19天。0.3%:保质期达23天。 |
灭菌组 | 非灭菌组 |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实施例配方的泡椒凤爪其鲜香味浓郁,口感爽口、细腻。 | 同灭菌组。 |
B、防腐保鲜效果 | 0.1%:保质期达34天。0.2%:保质期达69天。0.3%:保质期达101天。 | 0.1%:保质期达11天。0.2%:保质期达19天。0.3%:保质期达23天。 |
灭菌组 | 非灭菌组 | |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实例配方的泡椒凤爪其鲜味也有所提高,但是酸味也有所增加。 | 同灭菌组。 |
B、防腐保鲜效果 | 0.1%:保质期达10天。0.2%:保质期达17天。0.3%:保质期达20天。 | 0.1%:保质期达5天。0.2%:保质期达7天。0.3%:保质期达8天。 |
灭菌组 | 非灭菌组 |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实例配方的泡椒凤爪其鲜味有所提高,较对比实例1配方的酸味明显下降。 | 同灭菌组。 |
B、防腐保鲜效果 | 0.1%:保质期达15天。0.2%:保质期达39天。0.3%:保质期达57天。 | 0.1%:保质期达7天。0.2%:保质期达10天。0.3%:保质期达12天。 |
灭菌组 | 非灭菌组 | |
A、口感评价 | 与空白组相比,添加0.1%~0.3%本实例配方的泡椒凤爪其鲜味有所提高,口感良好。 | 同灭菌组。 |
B、防腐保鲜效果 | 0.1%:保质期达25天。0.2%:保质期达63天。0.3%:保质期达74天。 | 0.1%:保质期达9天。0.2%:保质期达15天。0.3%:保质期达18天。 |
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Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102754847A (zh) * | 2012-07-05 | 2012-10-31 | 安徽刘郎食品有限公司 | 一种香脆泡椒味凤爪及其制作方法 |
CN102948848A (zh) * | 2012-05-11 | 2013-03-06 | 黔西县御庄生态绿色产业有限责任公司 | 石榴饮料及其制备方法 |
CN106135385A (zh) * | 2016-07-07 | 2016-11-23 | 福建森宝食品集团股份有限公司 | 一种用于提高屠宰鸡肉保水能力的抗氧化剂及使用方法 |
CN106689350A (zh) * | 2016-12-28 | 2017-05-24 | 四川东坡中国泡菜产业技术研究院 | 一种有效抑制泡辣椒产品胀袋的保鲜液及其制备方法 |
CN106857808A (zh) * | 2017-04-09 | 2017-06-20 | 湖南易科生物工程有限公司 | 一种叶菜类保鲜剂的配制方法 |
CN107048147A (zh) * | 2017-04-09 | 2017-08-18 | 湖南易科生物工程有限公司 | 一种剁辣椒保鲜剂的配制方法 |
CN107047735A (zh) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | 一种畜禽肉保鲜剂的配制方法 |
CN107079975A (zh) * | 2017-04-24 | 2017-08-22 | 湖南易科生物工程有限公司 | 一种鱼肉保鲜剂的配制方法 |
CN107087674A (zh) * | 2017-04-24 | 2017-08-25 | 湖南易科生物工程有限公司 | 一种水果保鲜剂的配制方法 |
CN107410463A (zh) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | 一种果菜类保鲜剂的配制方法 |
CN109998053A (zh) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | 一种香辣味鱿鱼须及其制备方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101336658B (zh) * | 2008-08-11 | 2011-01-05 | 唐洪权 | 复合肉制品保鲜剂 |
CN101627781A (zh) * | 2009-05-14 | 2010-01-20 | 河南众品食业股份有限公司 | 肉制品专用复合防腐剂 |
-
2010
- 2010-01-28 CN CN2010101037128A patent/CN102138668B/zh not_active Expired - Fee Related
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102948848A (zh) * | 2012-05-11 | 2013-03-06 | 黔西县御庄生态绿色产业有限责任公司 | 石榴饮料及其制备方法 |
CN102754847A (zh) * | 2012-07-05 | 2012-10-31 | 安徽刘郎食品有限公司 | 一种香脆泡椒味凤爪及其制作方法 |
CN106135385A (zh) * | 2016-07-07 | 2016-11-23 | 福建森宝食品集团股份有限公司 | 一种用于提高屠宰鸡肉保水能力的抗氧化剂及使用方法 |
CN106689350A (zh) * | 2016-12-28 | 2017-05-24 | 四川东坡中国泡菜产业技术研究院 | 一种有效抑制泡辣椒产品胀袋的保鲜液及其制备方法 |
CN106857808A (zh) * | 2017-04-09 | 2017-06-20 | 湖南易科生物工程有限公司 | 一种叶菜类保鲜剂的配制方法 |
CN107048147A (zh) * | 2017-04-09 | 2017-08-18 | 湖南易科生物工程有限公司 | 一种剁辣椒保鲜剂的配制方法 |
CN107410463A (zh) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | 一种果菜类保鲜剂的配制方法 |
CN107047735A (zh) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | 一种畜禽肉保鲜剂的配制方法 |
CN107079975A (zh) * | 2017-04-24 | 2017-08-22 | 湖南易科生物工程有限公司 | 一种鱼肉保鲜剂的配制方法 |
CN107087674A (zh) * | 2017-04-24 | 2017-08-25 | 湖南易科生物工程有限公司 | 一种水果保鲜剂的配制方法 |
CN109998053A (zh) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | 一种香辣味鱿鱼须及其制备方法 |
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Address after: 430002, No. 28, Golden Road, Golden Industrial Park, Zheng Jie street, Jiangxia District, Hubei, Wuhan Patentee after: HUBEI YUANCHENG PHARMACEUTICAL CO., LTD. Address before: 430002, No. 28, Golden Road, Golden Industrial Park, Zheng Jie street, Jiangxia District, Hubei, Wuhan Patentee before: Hubei Yuancheng Pharmaceutical Co., Ltd. |
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CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130109 Termination date: 20150128 |
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EXPY | Termination of patent right or utility model |