CN104544472A - Shrimp preservative containing pulullan polysaccharide - Google Patents
Shrimp preservative containing pulullan polysaccharide Download PDFInfo
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- CN104544472A CN104544472A CN201410834105.7A CN201410834105A CN104544472A CN 104544472 A CN104544472 A CN 104544472A CN 201410834105 A CN201410834105 A CN 201410834105A CN 104544472 A CN104544472 A CN 104544472A
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- antioxidant
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- pulullan polysaccharide
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a shrimp preservative which comprises the following basic components: 0.5-50g/L of pulullan polysaccharide, 0-1g/L of natamycin, 0-5g/L of nisin from streptococcus lactis, 0-20g/L of ascorbic acid, 0-10g/L of polyglutamic acid, 0-20g/L of other antioxidants, 0-30g/L of other antibacterial components, 0-20g/L of other gum components and water as a solvent. When shrimps are soaked, sprayed and/or rubbed with the preservative, the refreshing time of the treated shrimps can be effectively prolonged for 3-4 days. The preservative has the advantages of good filming and preservation property, high security, high antibacterial and anti-oxidation efficiency, long action time and the like.
Description
Technical field
The invention belongs to biological technical field and agriculture field, provide a kind of film-forming fresh-preserving agent containing pulullan polysaccharide, fresh-keeping for shrimps.
Background technology
Shrimp type food is Fresh & Tender in Texture, protein is high, mineral matter is abundant, fat is low, wherein the rich content of vitamin A, vitamin C, vitamin D, and 8 seed amino acids containing needed by human, there is high nutritive value.Along with improving constantly of living standard, shrimp type food becomes the important component in consumer's diet structure gradually.
In recent years, along with countries in the world shrimp culture technical merit constantly promotes, whole world shrimps total output has had and has increased substantially, simultaneously with the continuous increase of the international trade demand of shrimp product, shrimp type food price is also in ascendant trend year by year, and this provides good market environment for developing rapidly of shrimp type food.But due to the protein of shrimp type food and moisture higher, easily utilized by microorganism, cause putrid and deteriorated, and produce unpleasant peculiar smell, not only lose nutritive value, even also can cause food poisoning, thus bring economic loss and food-safety problem.In addition, shrimp body can occur " brown stain " because of the effect of enzyme, affects its sensory evaluation and product quality, equally also can cause economic loss.Therefore, fresh-keeping preservation problem one of focus becoming research of shrimps.
Before industrialization, people usually adopt pickled, dry, conventional method or the technology preserved food such as fermentation.Along with the progress of industrialized development and science and technology, in food preservation, the modernization preservation methods such as chemistry and biotechnology, preservation by low temperature, heating, controlled atmosphere preservation and the fresh-keeping preservation technology of Novel physical are engendered.At present, about the coating-film fresh-keeping preservation technology of fresh shrimps has achieved part achievement in research.Research finds, sodium alginate antibacterial film has good fresh-keeping effect to vannamei boone shrimps and peeled shrimp, and freshness date can be made to extend 3 ~ 4d; Through shrimp and the peeled shrimp of chitosan coating, its fresh-keeping effect is obviously better than control group, and can extend the shelf life 2 ~ 3d.
Pulullan polysaccharide is a kind of macromolecule polysaccharide by Microbe synthesis, is combined into maltotriose by glucose by α-Isosorbide-5-Nitrae-glycosidic bond, then is polymerized composition by maltotriose with α-1,6-glycosidic bond, and its molecular weight is generally between 50,000 ~ 200,000.Pulullan polysaccharide is a kind of soluble in water, safety non-toxic evil, edible, low-calorie natural polysaccharide, has been widely used at field tools such as medicine, food, cosmetics, environmental protection, agricultural chemicals.It is fresh-keeping that pulullan polysaccharide is applied to shrimps by us, finds because its plasticity, good film-forming property, film gas barrier properties are good, and it has as shrimps film-forming fresh-preserving agent better protects look, protects the effects such as fragrant, fresh-keeping, anti-oxidant.
Natural biological antimicrobial antistaling agent natamycin, the advantages such as have low dosage, high efficiency as antimycotic antibiotic, applicable pH range is wide, and without special sense organ smell, selectivity is good, and security is high, and the antibacterial action time is long.Natural biological antimicrobial antistaling agent nisin, be a kind of peptide species Antibiotics material produced by streptococcus lactis, security is high.After edible under the effect of human body alpha-chymotrypsin very fast breaks down into amino acids, noresidue, does not change normal flora in enteron aisle, does not develop immunity to drugs, do not produce cross tolerance yet.We add this two kinds of antimicrobial components in this antistaling agent, strengthen anti-microbial property with its high antimicrobial efficiency and security.Also containing compositions such as antioxidant in this antistaling agent, to realize multi-efficiency that is anti-oxidant, prevent-browning.
Also add other natural active matters in this antistaling agent: comprise antioxidant composition ascorbic acid, effect that is anti-oxidant, prevent-browning can be realized on the one hand, can react with nitrite on the other hand and be removed; Also comprise polyglutamic acid, it can be combined with heavy metal thus reduce absorption of human body.
Due to the existence of Multiple components, pulullan polysaccharide, except as except film-forming fresh-preserving agent, also can help being uniformly distributed and suspending of other compositions such as natamycin; And other compositions such as due to its oxygen barrier function after film forming, available protecting is antibacterial, antioxygen, extend its action time, play synergistic function.
Summary of the invention
The object of the present invention is to provide a kind of agent for preservation of shrimp containing pulullan polysaccharide, use this antistaling agent with the mode process shrimps soaking, spray and/or smear, can prevent that shrimps are rotten, brown stain, extend shrimps freshness date.
The object of the present invention is to provide a kind of agent for preservation of shrimp containing pulullan polysaccharide, the composition prescription of above-mentioned agent for preservation of shrimp is: pulullan polysaccharide 0.5 ~ 50g/L, natamycin 0 ~ 1g/L, nisin 0 ~ 5g/L, ascorbic acid 0 ~ 20g/L, polyglutamic acid 0 ~ 10g/L, other antioxidant 0 ~ 20g/L, other antimicrobial components 0 ~ 30g/L, other glue constituents 0 ~ 20g/L, solvent is water.When the formulation of above-mentioned agent for preservation of shrimp is liquid dosage form, pH scope is 3.0 ~ 9.0; Also can be prepared as solid pharmaceutical preparation or concentrated type liquid preparation, during use, solid pharmaceutical preparation or concentrated type liquid preparation be added a certain proportion of water stirring and dissolving or dilution, the liquid-type agent for preservation of shrimp meeting above-mentioned prescription can be formed.
The concentration of other antioxidant that above-mentioned agent for preservation of shrimp contains is 0 ~ 20g/L, component is sulfur-bearing antioxidant, phosphite ester kind antioxidant, Hinered phenols antioxidant and/or composite antioxidant, comprising: any one or a few in sodium sulfite, sodium hydrogensulfite, antioxidant 1010, irgasfos 168, antioxidant BHT, antioxidant 300, ascorbic acid, vitamin E, Tea Polyphenols.
The concentration of other antimicrobial components that above-mentioned agent for preservation of shrimp contains is 0 ~ 30g/L, and component is any one or a few in polylysine, sodium lactate, benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, citric acid.
The concentration of other gelatin substances that above-mentioned agent for preservation of shrimp contains is 0 ~ 20g/L, component is anionic cellulose ether class material or thickening class material, comprise: sodium carboxymethylcellulose, carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, starch, agar, marine alga fat, carrageenan, dextrin, polysaccharide element derivative, methylcellulose, casein, polyethylene glycol oxide, polyvinyl alcohol, low-molecular polyethylene wax, polyacrylamide, propylene glycol alginate, pectin, guar gum, locust bean gum, hydroxypropyl methylcellulose, hydroxyethylcellulose, gelatin, sodium alginate, chitosan, carragheen, gum arabic, shitosan, xanthans, soybean protein glue, carbomer, polyacrylic acid, Sodium Polyacrylate, any one or a few in polyacrylate.
Use agent for preservation of shrimp provided by the invention, with the various fresh shrimp of the mode process of soaking, spraying and/or smearing, can kill, prevent microbiological attack, anti-oxidation, brown stain, reduce the loss of nutriment, thus extend the freshness date of fresh shrimp.
In agent for preservation of shrimp of the present invention, principle active component is pulullan polysaccharide, natamycin, nisin, ascorbic acid, polyglutamic acid, and each component possesses respective function, and mutually promotes, and plays synergy.Agent for preservation of shrimp of the present invention has the following advantages: (1) film forming fresh keeping property is good; (2) anti-oxidation, BPH resistant rice variety better function; (3) high, the long action time of antimicrobial efficiency; (4) security is high.After applying the fresh shrimps of agent for preservation of shrimp process of the present invention, shrimps can be prevented to be subject to microbiological attack, and suppress oxidation, the browning of shrimps, and then extend freshness date and the shelf life of shrimps.
Detailed description of the invention
Following examples are used for understanding the present invention better, but are not limited to the scope of this enforcement.
Embodiment 1:
Embodiment 2:
Embodiment 3:
Embodiment 4: solid
Embodiment 5: concentrate (diluting 5 times of uses)
Experimental data
The data of 1 embodiment of the present invention, 1 pair of Penaeus Vannmei
Get Penaeus Vannmei 3000g, stochastic averagina is divided into 3 groups, the Penaeus Vannmei of its empty group does not process, control group adopts agent for preservation of shrimp (main component is sodium pyrosulfite) process conventional on market, the shrimps of experimental group with after the surface sprinkling of embodiment 1 agent for preservation of shrimp, 4 DEG C of placements.After 4 days, observe and evaluate Penaeus Vannmei, and give a mark according to fresh shrimp standards of grading (seeing attached list).The results are shown in Table 1, from experimental data, the embodiment of the present invention 1 pair of Penaeus Vannmei has obvious fresh-keeping effect, and is better than control group.
The experimental data of table 1 agent for preservation of shrimp process Penaeus Vannmei
The data that 2 embodiment of the present invention 4 pairs Trachypenaeus Curvirostris are fresh-keeping
Get Trachypenaeus Curvirostris 3000g, stochastic averagina is divided into 3 groups, the Trachypenaeus Curvirostris of its empty group does not process, control group adopts agent for preservation of shrimp (main component is sodium pyrosulfite) process conventional on market, Example 4 agent for preservation of shrimp 10 parts is dissolved in 1L water, after the Trachypenaeus Curvirostris 1min of immersion test group, draining 2min, 4 DEG C of placements.After 4 days, observe and evaluate each group of Trachypenaeus Curvirostris, and give a mark according to fresh shrimp standards of grading (see annex).The results are shown in Table 1, from experimental data, the embodiment of the present invention 4 pairs of shrimps have obvious fresh-keeping effect, and are better than control group.
The experimental data of table 2 agent for preservation of shrimp process Trachypenaeus Curvirostris
Attached: fresh shrimp standards of grading table
Fresh shrimp standards of grading table
Claims (6)
1. the agent for preservation of shrimp containing pulullan polysaccharide, it is characterized in that its basic prescription is: pulullan polysaccharide 0.5 ~ 50g/L, natamycin 0 ~ 1g/L, nisin 0 ~ 5g/L, ascorbic acid 0 ~ 20g/L, polyglutamic acid 0 ~ 10g/L, other antioxidant 0 ~ 20g/L, other antimicrobial components 0 ~ 30g/L, other glue constituents 0 ~ 20g/L, solvent is water.
2. a kind of agent for preservation of shrimp containing pulullan polysaccharide according to claim 1, is characterized in that antistaling agent pH scope is 3.0 ~ 9.0.
3. a kind of agent for preservation of shrimp containing pulullan polysaccharide according to claim 1, it is characterized in that: the antioxidant contained is sulfur-bearing antioxidant, phosphite ester kind antioxidant, Hinered phenols antioxidant and/or composite antioxidant, comprising: any one or a few in sodium sulfite, sodium hydrogensulfite, antioxidant 1010, irgasfos 168, antioxidant BHT, antioxidant 300, ascorbic acid, vitamin E, Tea Polyphenols.
4. a kind of agent for preservation of shrimp containing pulullan polysaccharide according to claim 1, is characterized in that: other antimicrobial components contained are any one or a few in polylysine, sodium lactate, benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, citric acid.
5. a kind of agent for preservation of shrimp containing pulullan polysaccharide according to claim 1, it is characterized in that: the gelatin substance contained is anionic cellulose ether class material or thickening class material, comprise: sodium carboxymethylcellulose, carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, starch, agar, marine alga fat, carrageenan, dextrin, polysaccharide element derivative, methylcellulose, casein, polyethylene glycol oxide, polyvinyl alcohol, low-molecular polyethylene wax, polyacrylamide, propylene glycol alginate, pectin, guar gum, locust bean gum, hydroxypropyl methylcellulose, hydroxyethylcellulose, gelatin, sodium alginate, chitosan, carragheen, gum arabic, shitosan, xanthans, soybean protein glue, carbomer, polyacrylic acid, Sodium Polyacrylate, any one or a few in polyacrylate.
6. one kind uses antistaling agent prescription described in claims 1, prepare the method for concentrated type or water-free solid pharmaceutical preparation, it is characterized in that: use the method to prepare concentrated type or water-free solid pharmaceutical preparation, add a certain proportion of water agitation and dilution or dissolving, the liquid-type agent for preservation of shrimp described in claims 1 can be formed.
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| CN201410834105.7A CN104544472A (en) | 2014-12-26 | 2014-12-26 | Shrimp preservative containing pulullan polysaccharide |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011326A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Mixed preservative |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN105580883A (en) * | 2016-03-24 | 2016-05-18 | 山东福瑞达生物科技有限公司 | Biological fresh-keeping agent effervescent granules or tablets |
| CN106265098A (en) * | 2016-09-18 | 2017-01-04 | 天津北洋百川生物技术有限公司 | A kind of perfume patch of health environment-friendly and preparation method thereof |
| CN106359581A (en) * | 2016-09-30 | 2017-02-01 | 河南科技大学 | Chinese chestnut deinsectization and fresh keeping method |
| CN106857786A (en) * | 2017-02-28 | 2017-06-20 | 海南出入境检验检疫局检验检疫技术中心 | A kind of seafood freshing composition, antistaling agent and fresh-keeping method for seafood |
| CN106966047A (en) * | 2017-03-23 | 2017-07-21 | 浙江工业大学 | A kind of preparation method of edible nanofiber preservative film |
| CN107047729A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method for oppressing antistaling agent |
| CN107047727A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method of livestock meat antistaling agent |
| CN107136197A (en) * | 2017-01-22 | 2017-09-08 | 舟山金星水产有限公司 | A kind of preparation technology for keeping Chinese lute shrimp color vivid |
| CN108371207A (en) * | 2018-01-23 | 2018-08-07 | 浙江海洋大学 | A kind of freezing prawn pre-treatment reagent and application method |
| CN108391719A (en) * | 2018-01-23 | 2018-08-14 | 浙江海洋大学 | A kind of pretreating reagent and processing method of scallop dried product |
| CN108852988A (en) * | 2018-07-28 | 2018-11-23 | 高昕文 | A kind of old age face nursing facial mask liquid |
| CN109122847A (en) * | 2018-08-17 | 2019-01-04 | 芜湖市好亦快食品有限公司三山分公司 | A kind of cereal compounding anti-mould fresh keeping agent |
| CN109601885A (en) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | A kind of preservation coating liquid of casing and preparation method thereof, sausage and its external packing method |
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
| CN110903572A (en) * | 2019-12-06 | 2020-03-24 | 台州联成化工有限公司 | Plasticizer migration resistant PVC and preparation method thereof |
| CN112048090A (en) * | 2020-09-16 | 2020-12-08 | 南京工业大学 | Water-absorbing, antibacterial and degradable fresh water fish preservative film and preparation method thereof |
| CN112715636A (en) * | 2020-12-29 | 2021-04-30 | 江苏优普保鲜技术有限公司 | Adhesion agent for crayfish tail ice coating and application method of adhesion agent in crayfish tail ice coating |
| CN115299491A (en) * | 2022-07-20 | 2022-11-08 | 武汉职业技术学院 | Bionic preservative film coating for clean poultry eggs and preparation method and application thereof |
| CN116458500A (en) * | 2023-06-15 | 2023-07-21 | 山东弥美生物科技股份有限公司 | Fresh cut flower flowering phase extender containing pullulan and preparation method thereof |
| CN112715636B (en) * | 2020-12-29 | 2024-04-12 | 南通华普生物科技有限公司 | Adhesive for ice coating of crayfish tail and application method of adhesive to ice coating of crayfish tail |
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| CN105011326A (en) * | 2015-08-21 | 2015-11-04 | 四川省汇泉罐头食品有限公司 | Mixed preservative |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN105580883A (en) * | 2016-03-24 | 2016-05-18 | 山东福瑞达生物科技有限公司 | Biological fresh-keeping agent effervescent granules or tablets |
| CN106265098A (en) * | 2016-09-18 | 2017-01-04 | 天津北洋百川生物技术有限公司 | A kind of perfume patch of health environment-friendly and preparation method thereof |
| CN106359581B (en) * | 2016-09-30 | 2019-11-22 | 河南科技大学 | A kind of Chinese chestnut deinsectization and fresh-keeping method |
| CN106359581A (en) * | 2016-09-30 | 2017-02-01 | 河南科技大学 | Chinese chestnut deinsectization and fresh keeping method |
| CN107136197A (en) * | 2017-01-22 | 2017-09-08 | 舟山金星水产有限公司 | A kind of preparation technology for keeping Chinese lute shrimp color vivid |
| CN106857786A (en) * | 2017-02-28 | 2017-06-20 | 海南出入境检验检疫局检验检疫技术中心 | A kind of seafood freshing composition, antistaling agent and fresh-keeping method for seafood |
| CN106857786B (en) * | 2017-02-28 | 2021-05-04 | 海南出入境检验检疫局检验检疫技术中心 | Marine product fresh-keeping composition, fresh-keeping agent and marine product fresh-keeping method |
| CN106966047A (en) * | 2017-03-23 | 2017-07-21 | 浙江工业大学 | A kind of preparation method of edible nanofiber preservative film |
| CN106966047B (en) * | 2017-03-23 | 2019-04-09 | 浙江工业大学 | A kind of preparation method of edible nanofiber preservative film |
| CN107047729A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method for oppressing antistaling agent |
| CN107047727A (en) * | 2017-04-24 | 2017-08-18 | 湖南易科生物工程有限公司 | A kind of compound method of livestock meat antistaling agent |
| CN108371207A (en) * | 2018-01-23 | 2018-08-07 | 浙江海洋大学 | A kind of freezing prawn pre-treatment reagent and application method |
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| CN110903572A (en) * | 2019-12-06 | 2020-03-24 | 台州联成化工有限公司 | Plasticizer migration resistant PVC and preparation method thereof |
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| CN112048090B (en) * | 2020-09-16 | 2023-10-03 | 南京工业大学 | Water-absorbing antibacterial degradable fresh-water fish preservative film and preparation method thereof |
| CN112715636A (en) * | 2020-12-29 | 2021-04-30 | 江苏优普保鲜技术有限公司 | Adhesion agent for crayfish tail ice coating and application method of adhesion agent in crayfish tail ice coating |
| CN112715636B (en) * | 2020-12-29 | 2024-04-12 | 南通华普生物科技有限公司 | Adhesive for ice coating of crayfish tail and application method of adhesive to ice coating of crayfish tail |
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| CN116458500B (en) * | 2023-06-15 | 2023-10-31 | 山东弥美生物科技股份有限公司 | Fresh cut flower flowering phase extender containing pullulan and preparation method thereof |
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Application publication date: 20150429 |