CN104687209A - Pure natural fresh keeping agent composition, preparation and application - Google Patents
Pure natural fresh keeping agent composition, preparation and application Download PDFInfo
- Publication number
- CN104687209A CN104687209A CN201310647306.1A CN201310647306A CN104687209A CN 104687209 A CN104687209 A CN 104687209A CN 201310647306 A CN201310647306 A CN 201310647306A CN 104687209 A CN104687209 A CN 104687209A
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- CN
- China
- Prior art keywords
- acid
- antistaling agent
- shitosan
- fresh keeping
- keeping agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a pure natural raw material source prepared fresh keeping agent mainly comprising rosmarinic acid, chitosan and organic acid, the rosmarinic acid accounts for 0.2 to 2.0% by weight ratio of the fresh keeping agent, the chitosan accounts for 0.5%-5.0% by weight of the fresh keeping agent, and the organic acid accounts for 0%-1.0% by volume of the fresh keeping agent, and the balance is water. The preparation method and application of the fresh keeping agent are provided.
Description
Technical field
The present invention relates to a kind of composition and preparation method of antistaling agent of natural origin, can be used for the fresh-keeping of food and aquatic products.
Background technology
Food security is extensively by the significant problem of social concerns, and for the excessive use of anticorrosion and fresh-keeping chemical addition agent, is one of major reason causing food-safety problem.In food processing and production and sales process, often because dehydration, surface oxidation, bacterial reproduction cause the reasons such as corruption to cause quality deterioration, the shelf-life shortens dramatically; In processing of aquatic products and field of storage, as fish, shrimp, crab etc., because it is rich in protein and moisture, very easily cause bacterial reproduction and putrid and deteriorated, feedwater product industry brings about great losses.
At present in aquatic products field of storage, cold chain can be adopted to preserve the pattern with transport, but cost is higher, be difficult in, promote between small-scale dealer; Or adopt the chemical substances such as composite phosphate, sulphite, chlorine dioxide or sodium acetate to make antistaling agent, but be difficult to ensure food security, and inevitably cause the taste of aquatic products and mouthfeel to change, as human body variable color, meat become dry, harden or gruel, delicate flavour is had a greatly reduced quality.And at food production field, traditional way is in food processing process, add a certain amount of Sodium Benzoate, potassium sorbate, sulfur dioxide, sulphite or nitrite etc., the excessive use of these chemical compositions not only can cause certain injury to human body, and virtually can form the market barrier of product.In this context, some, and start to be applied in the processing of food and aquatic products, storage, transport and process of consumption for biological way of keeping fresh that raw material carries out causes the concern of people gradually with the bio-preservative of Nantural non-toxic.Natural biological freshness-preserving agent can reduce the harmful effect of chemical synthesis bactericide to human health, and effectively prevents the resistance to the action of a drug of pathogen.Be considered to one of the most promising developing direction of food additives research field.
The present inventor studies discovery, natural component Rosmarinic acid not only has good antibacterial effect, also contribute to keeping the local flavor of food and the freshness of aquatic products, can produce synergy when sharing with shitosan makes this effect be enhanced, and add certain density natural organic acids, as lactic acid, acetic acid or citric acid etc. can strengthen the stability of Rosmarinic acid under solution state.On this basis, develop fresh-keeping for food and aquatic products of the high antistaling agent of a kind of security, successful is better than common low temperature conservation method for Chinese, original quality of food and aquatic products can be kept preferably, the significant prolongation shelf life of product, and use simple, be convenient to promote.
Summary of the invention
The invention provides a kind of crude antistaling agent, it is characterized in that this antistaling agent is soluble in water formulated in following ratio by Rosmarinic acid, shitosan and organic acid:
Rosmarinic acid weight ratio 0.2% ~ 2.0%, shitosan weight ratio 0.5% ~ 5.0%, organic acid volume ratio 0% ~ 1.0%, all the other are water, and wherein organic acid is one or more in lactic acid, glacial acetic acid or citric acid.
The preparation method of antistaling agent involved in the present invention is: take Rosmarinic acid and shitosan by a certain percentage, after Homogeneous phase mixing, add the organic acid of certain volume in proportion, fully stir latter swelling 5 ~ 10 minutes, add water again to prescribed volume, obtain aquatic product fresh keeping agent.Also can by a certain proportion of Rosmarinic acid and shitosan mixing swelling after be directly used in the processing that some need avoid the food of high bake temperature, can flavour of food products be improved antiseptic while.
The invention has the beneficial effects as follows: compared with prior art, food involved in the present invention and aquatic product fresh keeping agent fresh-keeping effect are obviously better than common low temperature conservation method for Chinese, not only can be effectively antibacterial, anti-oxidant, keep original quality of product preferably, extend the shelf life of product significantly, and its constituent is natural origin, compared with chemical preservative, security is higher, and using method is simple simultaneously, is convenient to promote the use of.
Embodiment
Below in conjunction with specific embodiment, explanation is further explained to the present invention.
Embodiment 1.
A kind of food and aquatic product fresh keeping agent, is characterized in that being formed by Rosmarinic acid, shitosan, the following proportions of ammonium lacate: Rosmarinic acid: 0.2% (weight ratio); Shitosan: 0.5% (weight ratio); Lactic acid: 0.5% (volume ratio); All the other are water.
Preparation method: take Rosmarinic acid and shitosan according to the above ratio, after Homogeneous phase mixing, adds the lactic acid of certain volume in proportion, fully stirs latter swelling about 5 minutes, then adds water to prescribed volume, to obtain final product.
Embodiment 2.
A kind of food and aquatic product fresh keeping agent, is characterized in that being formed by Rosmarinic acid, shitosan, the following proportions of ammonium lacate: Rosmarinic acid: 1.5% (weight ratio); Shitosan: 0.5% (weight ratio); Lactic acid: 1.0% (volume ratio); All the other are water.
Preparation method: take Rosmarinic acid and shitosan according to the above ratio, after Homogeneous phase mixing, adds the lactic acid of certain volume in proportion, fully stirs latter swelling about 5 minutes, then adds water to prescribed volume, to obtain final product.
Embodiment 3.
A kind of food and aquatic product fresh keeping agent, is characterized in that being formed by Rosmarinic acid, shitosan, the following proportions of ammonium lacate: Rosmarinic acid: 1.0% (weight ratio); Shitosan: 2.0% (weight ratio); Lactic acid: 1.0% (volume ratio); All the other are water.
Preparation method: take Rosmarinic acid and shitosan according to the above ratio, after Homogeneous phase mixing, adds the lactic acid of certain volume in proportion, fully stirs latter swelling about 10 minutes, then adds water to prescribed volume, to obtain final product.
Embodiment 4.
A kind of food and aquatic product fresh keeping agent, is characterized in that being formed by following proportions by Rosmarinic acid, shitosan, glacial acetic acid: Rosmarinic acid: 0.5% (weight ratio); Shitosan: 0.5% (weight ratio); Glacial acetic acid: 0.5% (volume ratio); All the other are water.
Preparation method: take Rosmarinic acid and shitosan according to the above ratio, after Homogeneous phase mixing, adds the glacial acetic acid of certain volume in proportion, fully stirs latter swelling about 5 minutes, then adds water to prescribed volume, to obtain final product.
Embodiment 5.
A kind of food and aquatic product fresh keeping agent, is characterized in that being formed by following proportions by Rosmarinic acid, shitosan, citric acid: Rosmarinic acid: 1.0% (weight ratio); Shitosan: 2.0% (weight ratio); Citric acid: 1.0% (volume ratio); All the other are water.
Preparation method: take Rosmarinic acid and shitosan according to the above ratio, after Homogeneous phase mixing, adds the citric acid of certain volume in proportion, fully stirs latter swelling about 10 minutes, then adds water to prescribed volume, to obtain final product.
Embodiment 6.
A kind of food and aquatic product fresh keeping agent, is characterized in that being formed by following proportions by Rosmarinic acid, shitosan, glacial acetic acid: Rosmarinic acid: 0.5% (weight ratio); Shitosan: 0.5% (weight ratio); Glacial acetic acid: 0.0% (volume ratio).
Preparation method: take Rosmarinic acid and shitosan according to the above ratio, after Homogeneous phase mixing, fully stirs latter swelling about 5 minutes, then adds water to prescribed volume, to obtain final product.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (6)
1. an antistaling agent, is characterized in that for following component is soluble in water formulated in proportion: Rosmarinic acid weight ratio 0.2% ~ 2.0%, shitosan weight ratio 0.5% ~ 5.0%, organic acid volume ratio 0% ~ 1.0%, all the other are water.
2. antistaling agent according to claim 1, is characterized in that: wherein Rosmarinic acid accounts for the percentage by weight of antistaling agent is 0.2 one 1.5%.
3. antistaling agent according to claim 1, is characterized in that: wherein shitosan accounts for the percentage by weight of antistaling agent is 0.5% ~ 2.0%.
4., according to the arbitrary described antistaling agent of claims 1 to 3, it is characterized in that: organic acid used is one or more in lactic acid, glacial acetic acid or citric acid.
5. the preparation method of the arbitrary described antistaling agent of Claims 1 to 4, is characterized by: take Rosmarinic acid and shitosan by a certain percentage, after Homogeneous phase mixing, add the organic acid of certain volume in proportion, after abundant stirring swelling 5 ~ 10 minutes, then add water to prescribed volume, to obtain final product.
6. according to the arbitrary described antistaling agent of Claims 1 to 4 in the purposes for food antiseptic and preservation of fishery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310647306.1A CN104687209A (en) | 2013-12-06 | 2013-12-06 | Pure natural fresh keeping agent composition, preparation and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310647306.1A CN104687209A (en) | 2013-12-06 | 2013-12-06 | Pure natural fresh keeping agent composition, preparation and application |
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| Publication Number | Publication Date |
|---|---|
| CN104687209A true CN104687209A (en) | 2015-06-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310647306.1A Pending CN104687209A (en) | 2013-12-06 | 2013-12-06 | Pure natural fresh keeping agent composition, preparation and application |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054222A (en) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | Naturally biological preservative for bean products and preparation method and use method thereof |
| 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 |
| CN107495071A (en) * | 2017-09-30 | 2017-12-22 | 江苏食品药品职业技术学院 | A kind of jam antisepsis antistaling agent and preparation method thereof |
| CN107535798A (en) * | 2017-08-16 | 2018-01-05 | 苏州安特实业有限公司 | Food preservative and preparation method thereof |
Citations (5)
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| CN1868344A (en) * | 2006-03-31 | 2006-11-29 | 梁嘉臻 | Preservation method for packaged food |
| CN101199298A (en) * | 2007-12-19 | 2008-06-18 | 大连工业大学 | Melon and fruit fresh-keeping liquid and preparation method thereof |
| CN101627780A (en) * | 2008-07-14 | 2010-01-20 | 青岛农业大学 | Purely natural edible multifunctional preservative film |
| CN101803629A (en) * | 2010-03-25 | 2010-08-18 | 南京农业大学 | Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode |
| CN103109869A (en) * | 2011-11-17 | 2013-05-22 | 杨斌 | All-natural special disinfectant for aquaculture |
-
2013
- 2013-12-06 CN CN201310647306.1A patent/CN104687209A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868344A (en) * | 2006-03-31 | 2006-11-29 | 梁嘉臻 | Preservation method for packaged food |
| CN101199298A (en) * | 2007-12-19 | 2008-06-18 | 大连工业大学 | Melon and fruit fresh-keeping liquid and preparation method thereof |
| CN101627780A (en) * | 2008-07-14 | 2010-01-20 | 青岛农业大学 | Purely natural edible multifunctional preservative film |
| CN101803629A (en) * | 2010-03-25 | 2010-08-18 | 南京农业大学 | Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode |
| CN103109869A (en) * | 2011-11-17 | 2013-05-22 | 杨斌 | All-natural special disinfectant for aquaculture |
Non-Patent Citations (1)
| Title |
|---|
| 李婷婷等: "保鲜剂处理养殖大黄鱼冷藏过程优势腐败菌动态变化研究", 《中国食品科学技术学会东西方食品业高层论坛2011》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054222A (en) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | Naturally biological preservative for bean products and preparation method and use method thereof |
| 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 |
| CN107535798A (en) * | 2017-08-16 | 2018-01-05 | 苏州安特实业有限公司 | Food preservative and preparation method thereof |
| CN107495071A (en) * | 2017-09-30 | 2017-12-22 | 江苏食品药品职业技术学院 | A kind of jam antisepsis antistaling agent and preparation method thereof |
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Application publication date: 20150610 |