CN103988888B - A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms - Google Patents
A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms Download PDFInfo
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- 239000000052 vinegar Substances 0.000 claims abstract description 41
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Abstract
The invention discloses a kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms, described seasoning type bacteriostatic agent according to volume percentage by 16.5%-50% ginger extract, 20%-50% garlic extract with 25-50% mature vinegar is composite forms.The present invention has good local flavor, and in squid, add this bacteriostatic agent can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, greatly reduces the processing cost of conditioning sleeve-fish food, promotes the technology upgrading of squid processing enterprise and transition.
Description
Technical field
The present invention relates to a kind of bacteriostatic agent, particularly a kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms.
Background technology
Along with the minimizing day by day of ocean, world living marine resources, siphonopods marine animal because it is nutritious, delicious flavour and become the important protein resource of the mankind gradually, the whole world cephalopodous total resources of large midocean is 4.2 ~ 6.5 × 10
8ton, is three large abundant exploitation in the world and one of potential resource of most.Squid is Main Economic kind in cephalopod, the economic marine product that Ye Shi China is main, its edible part exceeds about 20% than general fish, protein content is 15 ~ 20%, fat content is lower than 3%, but squid self moisture is high, tissue is fragile, and unrighted acid and content of soluble protein are higher than terraria meat tissue, add the pollution that may be subject to multiple-microorganism when just catching, so easier cooperating microorganisms and putrid and deteriorated, produce bad flavor even poisonous and harmful substance, have a strong impact on edibility and the security of squid.So, take safe and effective method to suppress the microbial growth causing squid putrid and deteriorated, can the quality and safety of effective guarantee sleeve-fish food.
In recent years, in aquatic products, add the strong natural bacteriostatic of fungistatic effect become to assign to extend aquatic products shelf life and be considered to the high preservation method of a kind of security, some food source plant antibacterial type extracts, as: Tea Polyphenols, garlic, ginger, cassia bark, capsicum etc. all have very strong bacteriostasis.It is reported that " the fresh shrimp spirit " that market is sold adopts plant extracts and biochemical culture to be that primary raw material obtains, effectively can suppress the activity of the corrupt mould and spoilage organisms of shrimp, crab, to freezing shrimp, the freshness of frozen crab can keep more than 6 months, and adopts natural flavouring to be that raw material is prepared the research that seasoning type bacteriostatic agent carrys out fresh-keeping squid and be have not been reported.Application number: the disclosure of the invention of 201310207331.8 preservation method of a kind of squid, comprise squid antistaling agent, the raw material of squid antistaling agent is hydrated sodium carbonate, sodium carbonate, sodium phosphate trimer, six hydration sodium phosphate trimers, sodium chloride etc., after the squid fillet handled well being placed in antistaling agent even immersion 5-10min, be placed on preservation in the environment of 0-4 DEG C.It is fresh-keeping that this squid antistaling agent mainly adopts industrial chemicals to carry out, and security is low, and does not possess seasoning function.
Summary of the invention
The object of the present invention is to provide a kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms, there is good local flavor, in squid, add this bacteriostatic agent can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, greatly reduce the processing cost of conditioning sleeve-fish food, promote the technology upgrading of squid processing enterprise and transition.
The technical solution adopted for the present invention to solve the technical problems is:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, described seasoning type bacteriostatic agent according to volume percentage by 16.5%-50% ginger extract, 20%-50% garlic extract with 25-50% mature vinegar is composite forms.
The present invention adopts has the mature vinegar of long edible history, ginger and garlic to be raw material in China, the composition in ginger and garlic with bacteriostasis is extracted by handy and safe method, best bacteriostatic agent composition is gone out by scientific and reasonable ratio optimization, there is good local flavor, in squid, add this bacteriostatic agent can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, greatly reduce the processing cost of conditioning sleeve-fish food, promote the technology upgrading of squid processing enterprise and transition.In the whole formula of the present invention, although the mature vinegar amount used strengthens, antibacterial activity can be better, but consider the relation of local flavor, the percent by volume of mature vinegar is the highest does not exceed 50%, if the percent by volume of mature vinegar is more than 50%, the tart flavour of product is too strong, is unfavorable for the local flavor of bacteriostatic agent entirety.
Garlic extract, mature vinegar have bacteriostasis strongly to squid spoilage organisms, and ginger extract is main it is emphasised that remove raw meat effect and local flavor, can take into account the bacteriostasis to squid spoilage organisms simultaneously.
As preferably, described ginger extract is water-soluble extracting liquid, its preparation method is: shred, ginger then according to ginger: water extractant=2:1(m:v) ratio add juice extractor squeeze the juice after ginger and the mixing of water extractant, the juice squeezed after filtered through gauze ginger water-soluble extracting liquid.Comparatively the alcohol dissolubility extract scope of application is wider to consider water-soluble extracting liquid, and selection ginger extract is water-soluble extracting liquid, and at this moment ginger water-soluble extracting liquid is substantially without bacteriostasis, and what play is raw meat effect and local flavor.
As preferably, described ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio by ginger and food-grade anhydrous ethanol mixing after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.Select ginger extract to be alcohol dissolubility extract, main it is emphasised that remove raw meat effect and local flavor, can take into account the bacteriostasis to squid spoilage organisms, in addition, food-grade anhydrous ethanol is also can play seasoning, go the effect such as raw meat, flavouring simultaneously.
As preferably, described garlic extract is water-soluble extracting liquid, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, according to garlic: water extractant=2:1(m:v) ratio add juice extractor squeeze the juice after garlic and the mixing of water extractant, the juice squeezed after filtered through gauze garlic water-soluble extracting liquid.Comparatively the alcohol dissolubility extract scope of application is wider to consider water-soluble extracting liquid, and selection garlic extract is water-soluble extracting liquid.
As preferably, described garlic extract is alcohol dissolubility extract, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio by after garlic and the mixing of food-grade anhydrous ethanol, 4-5h is extracted in the concussion of 37 DEG C ± 1 DEG C constant-temperature table, after filtered through gauze large allicinol dissolubility extract.Large allicinol dissolubility extract can subsidiary food-grade anhydrous ethanol play seasoning, go the effect such as raw meat, flavouring, and bacteriostatic activity also can be better.
As preferably, described water extractant is distilled water or aqueous citric acid solution, and the mass concentration of aqueous citric acid solution is 1-3%.Select aqueous citric acid solution as the wet concentration extracted, citric acid itself can bring certain antibacterial and preservation, can prevent the oxidation of oppressing, can also play tenderizing effects, and can play certain seasoning effect.
As preferably, described mature vinegar is through heat pre-treatment, and described heat pre-treatment is: at 80 DEG C-100 DEG C, heat 30-40min, cooling.Mature vinegar can obviously strengthen through heat pre-treatment bacteriostatic activity, and the fresh-keeping effect of product is better.
The invention has the beneficial effects as follows: there is good local flavor, in squid, add this bacteriostatic agent can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, greatly reduce the processing cost of conditioning sleeve-fish food, promote the technology upgrading of squid processing enterprise and transition.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Raw material mature vinegar of the present invention is commercially available 3 years old Shanxi mature vinegars.
Embodiment 1:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to volume percentage by 16.5% ginger extract, 50% garlic extract with 33.5% mature vinegar is composite forms.
Ginger extract is water-soluble extracting liquid, its preparation method is: shredded by ginger, then according to ginger: distilled water=2:1(m:v) ratio add juice extractor squeeze the juice after ginger and distilled water mixing, the juice squeezed after filtered through gauze ginger water-soluble extracting liquid.
Garlic extract is water-soluble extracting liquid, and its preparation method is: garlic stalk, distinguish, peeling, striping clothing, according to garlic: distilled water=2:1(m:v) ratio add juice extractor squeeze the juice after garlic and distilled water mixing, the juice squeezed after filtered through gauze garlic water-soluble extracting liquid.
Mature vinegar is through heat pre-treatment, and heat pre-treatment is: at 80 DEG C, heat 40min, cooling.
Embodiment 2:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to volume percentage by 50% ginger extract, 25% garlic extract with 25% mature vinegar is composite forms.
Ginger extract is water-soluble extracting liquid, its preparation method is: shredded by ginger, then according to ginger: 1% aqueous citric acid solution=2:1(m:v) ratio add juice extractor squeeze the juice after ginger and the mixing of 1% aqueous citric acid solution, the juice squeezed after filtered through gauze ginger water-soluble extracting liquid.
Garlic extract is water-soluble extracting liquid, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, according to garlic: 1% aqueous citric acid solution=2:1(m:v) ratio add juice extractor squeeze the juice after garlic and the mixing of 1% aqueous citric acid solution, the juice squeezed after filtered through gauze garlic water-soluble extracting liquid.
Mature vinegar is through heat pre-treatment, and heat pre-treatment is: at 100 DEG C, heat 30min, cooling.
Embodiment 3:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to volume percentage by 40% ginger extract, 20% garlic extract with 40% mature vinegar is composite forms.。
Ginger extract is water-soluble extracting liquid, its preparation method is: shredded by ginger, then according to ginger: 3% aqueous citric acid solution=2:1(m:v) ratio add juice extractor squeeze the juice after ginger and the mixing of 3% aqueous citric acid solution, the juice squeezed after filtered through gauze ginger water-soluble extracting liquid.
Garlic extract is water-soluble extracting liquid, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, according to garlic: 3% aqueous citric acid solution=2:1(m:v) ratio add juice extractor squeeze the juice after garlic and the mixing of 3% aqueous citric acid solution, the juice squeezed after filtered through gauze garlic water-soluble extracting liquid.
Embodiment 4:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to volume percentage by 25% ginger extract, 25% garlic extract with 50% mature vinegar is composite forms.。
Ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio by ginger and food-grade anhydrous ethanol mixing after, 4h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
Garlic extract is alcohol dissolubility extract, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio by garlic and food-grade anhydrous ethanol mixing after, 4h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains large allicinol dissolubility extract after filtered through gauze.
Mature vinegar is through heat pre-treatment, and described heat pre-treatment is: at 80 DEG C, heat 40min, cooling.
Embodiment 5:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to volume percentage by 33.3% ginger extract, 33.3% garlic extract with 33.4% mature vinegar is composite forms.
Ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio by ginger and food-grade anhydrous ethanol mixing after, 5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
Garlic extract is alcohol dissolubility extract, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio by garlic and food-grade anhydrous ethanol mixing after, 5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains large allicinol dissolubility extract after filtered through gauze.
Mature vinegar is through heat pre-treatment, and described heat pre-treatment is: at 100 DEG C, heat 30min, cooling.
Embodiment 6:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to volume percentage by 20% ginger extract, 40% garlic extract with 40% mature vinegar is composite forms.
Ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio by ginger and food-grade anhydrous ethanol mixing after, 4h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
Garlic extract is water-soluble extracting liquid, and its preparation method is: garlic stalk, distinguish, peeling, striping clothing, according to garlic: distilled water=2:1(m:v) ratio add juice extractor squeeze the juice after garlic and distilled water mixing, the juice squeezed after filtered through gauze garlic water-soluble extracting liquid.
Test:
1, green onion, ginger, garlic extract and mature vinegar are to the bacteriostasis of squid spoilage organisms
The preparation of ginger, garlic extract is see embodiment 1-6, and the same ginger of shallot extract preparation method, mature vinegar is not cooked and dilutes and heat.
Antibacterial test: 25 DEG C are put down to there being obvious putrefactive odor in new Fresh squid, get after the putrid and deteriorated squid meat of 25g is cut into small pieces and mix with 225mL sterile saline, abundant concussion, gets 1mL bacteria suspension and is transferred in broth bouillon, cultivates 24h enrichment spoilage organisms in 37 DEG C of insulating boxs.With pipettor get 100 μ L bacteria suspensions respectively nutrient agar sterilized with 15 ~ 18mL mix, put into sterilizing Oxford cup, Oxford cup is taken out after culture medium cooling, test fluid 60 μ L is added in every hole, 24h cultivated by 37 DEG C of insulating boxs, whether have inhibition zone formed, and measure inhibition zone size if observing, the results are shown in Table 1.
Table 1 green onion, ginger and garlic extract and mature vinegar are to the bacteriostasis of squid spoilage organisms
| Green onion | Ginger | Garlic | Mature vinegar | |
| Water-soluble extracting liquid | － | － | 34.0±0.7 | 36.0±0.5 |
| Alcohol dissolubility extract | － | 15.1±0.7 | 35.8±0.6 | ND |
Note: in table, data are antibacterial circle diameter ± standard deviation (n=4), "-" indicates and to be formed without inhibition zone, and ND represents and detects.
Table 1 result display garlic water-soluble extracting liquid and mature vinegar stoste have very strong bacteriostasis to squid spoilage organisms, the antibacterial circle diameter formed is respectively (34.0 ± 0.7) mm and (36.0 ± 0.5) mm, shallot and ginger water-soluble extracting liquid then to squid spoilage organisms without bacteriostasis, therefore the present invention non-selected shallot extract carries out composite.In addition, ginger and large allicinol dissolubility extract also have good biocidal property to squid spoilage organisms, antibacterial circle diameter is respectively (15.1 ± 0.7) mm and (35.8 ± 0.6) mm.
2, heat the fungistatic effect of mature vinegar is affected
Get the mature vinegar of another batch, carry out heating and do not heat comparing of fungistatic effect, the method for antibacterial test, see preceding method, the results are shown in Table 2.
Inhibitory action to squid spoilage organisms after table 2 mature vinegar stoste heating different time
| Heat | 10min | 20min | 30min | 40min |
| Do not heat | 28.0±0.7 aA | 28.0±0.7 aA | 28.0±0.7 aA | 28.0±0.7 aA |
| 60℃ | 28.3±0.3 aA | 28.5±0.6 aA | 28.6±0.7 aA | 28.8±0.8 aA |
| 70℃ | 28.7±0.3 aA | 28.7±0.2 aA | 29.3±0.2 aA | 29.6±0.3 bB |
| 80℃ | 29.4±0.8 bAB | 29.1±0.7 bA | 30.1±0.5 bB | 30.3±0.8 bB |
| 90℃ | 29.6±0.4 bA | 29.4±0.3 bA | 30.5±0.3 bB | 30.6±0.1 bB |
| 100℃ | 29.9±0.3 bA | 29.8±0.6 bA | 30.4±0.5 bB | 31.3±0.8 bB |
As shown in Table 2 when heating-up temperature 60 ~ 70 DEG C, heat time affects (P>0.05) on the bacteriostatic activity of mature vinegar without conspicuousness, when heating-up temperature is greater than 70 DEG C, heat time more than 30min, mature vinegar strengthens (P<0.05) to the bacteriostatic activity conspicuousness of squid spoilage organisms.In addition, when the identical heat time, the bacteriostasis of mature vinegar to squid spoilage organisms strengthens along with the rising of heating-up temperature, and illustrate that higher temperature process is conducive to improving the bacteriostatic activity of mature vinegar, component that may be stronger with generating bacteriostatic activity is relevant.
3, the fungistatic effect of the compound proportion that ginger extract, garlic extract are different with mature vinegar
After table 3 result can find out that mature vinegar and ginger extract, garlic extract are composite according to different volumes ratio, the bacteriostasis difference of compositional liquor to squid spoilage organisms is very large, maximum antibacterial circle diameter is (22.3 ± 0.4) mm, and minimum antibacterial circle diameter only has (13.3 ± 0.2) mm, illustrate that the performance of the ratio of these 3 kinds of flavorings in compositional liquor to bacteriostasis has material impact.
Can find out that volumn concentration when the fungistatic effect of compositional liquor is stronger shared by (antibacterial circle diameter 19.4 ~ 22.3mm) mature vinegar is at 25-50% by table 3 interpretation of result, ginger extract is at 16.5%-50%, and garlic extract is at 20%-50%.When the bacteriostatic activity of compositional liquor is more weak, the relative volume percentage composition of mature vinegar only has 11.2-28.5%, and ginger extract is at 16.7%-57.2%, garlic extract is at 14.3%-66.6%, and when wherein the volumn concentration of single ginger extract and garlic extract is larger, compositional liquor bacteriostatic activity is all lower.Will notice when mature vinegar, ginger extract and garlic extract carry out composite as can be seen here that the relative amount of mature vinegar wants high, but when mature vinegar relative amount is more than 50%, the tart flavour of whole compositional liquor is too strong, is unfavorable for the overall local flavor of bacteriostatic agent.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (2)
1. suppress a seasoning type bacteriostatic agent for squid spoilage organisms, it is characterized in that: described seasoning type bacteriostatic agent according to volume percentage by 16.5%-50% ginger extract, 20%-50% garlic extract with 25-50% mature vinegar is composite forms;
Described ginger extract is water-soluble extracting liquid, its preparation method is: shredded by ginger, then according to ginger: water extractant=2:1(m:v) ratio add juice extractor squeeze the juice after ginger and the mixing of water extractant, the juice squeezed after filtered through gauze ginger water-soluble extracting liquid; Or described ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio by ginger and food-grade anhydrous ethanol mixing after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze;
Described garlic extract is water-soluble extracting liquid, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, according to garlic: water extractant=2:1(m:v) ratio add juice extractor squeeze the juice after garlic and the mixing of water extractant, the juice squeezed after filtered through gauze garlic water-soluble extracting liquid; Or described garlic extract is alcohol dissolubility extract, its preparation method is: garlic stalk, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio by garlic and food-grade anhydrous ethanol mixing after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains large allicinol dissolubility extract after filtered through gauze;
Described mature vinegar is through heat pre-treatment, and described heat pre-treatment is: at 80 DEG C-100 DEG C, heat 30-40min, cooling.
2. seasoning type bacteriostatic agent according to claim 1, is characterized in that: described water extractant is distilled water or aqueous citric acid solution, the mass concentration of aqueous citric acid solution is 1-3%.
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| CN104782740B (en) * | 2015-04-27 | 2018-03-20 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preservation method of fish of fresh water fish slices |
| CN105475469A (en) * | 2015-11-26 | 2016-04-13 | 浙江海洋学院 | Preparation method and use of local flavor antimicrobial microemulsion |
| CN105794948A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone antimicrobial agent used for frozen cooked mussels and preparation method thereof |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
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| CN101263923A (en) * | 2008-04-24 | 2008-09-17 | 广东省农业科学院农业生物技术研究所 | Water-soluble compound type bacteriostat and preparation thereof |
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| CN101263923A (en) * | 2008-04-24 | 2008-09-17 | 广东省农业科学院农业生物技术研究所 | Water-soluble compound type bacteriostat and preparation thereof |
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