CN104705539B - A kind of composite formaldehyde remover and its application process for sleeve-fish product - Google Patents
A kind of composite formaldehyde remover and its application process for sleeve-fish product Download PDFInfo
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- CN104705539B CN104705539B CN201510158215.0A CN201510158215A CN104705539B CN 104705539 B CN104705539 B CN 104705539B CN 201510158215 A CN201510158215 A CN 201510158215A CN 104705539 B CN104705539 B CN 104705539B
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- formaldehyde
- eliminating agent
- polyphenol
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- blueberry leaf
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- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 title claims abstract description 777
- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 230000008569 process Effects 0.000 title abstract description 20
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 172
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 168
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 129
- 241000238366 Cephalopoda Species 0.000 claims abstract description 111
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 111
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 111
- 235000021014 blueberries Nutrition 0.000 claims abstract description 111
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 80
- 239000000047 product Substances 0.000 claims abstract description 67
- 239000000243 solution Substances 0.000 claims abstract description 57
- 239000008367 deionised water Substances 0.000 claims abstract description 43
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 43
- 240000002234 Allium sativum Species 0.000 claims abstract description 40
- 235000004611 garlic Nutrition 0.000 claims abstract description 40
- 238000005903 acid hydrolysis reaction Methods 0.000 claims abstract description 37
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000661 sodium alginate Substances 0.000 claims abstract description 34
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 34
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 22
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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 description 54
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- 230000009514 concussion Effects 0.000 description 14
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 12
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical group OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
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- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 4
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- 235000012734 epicatechin Nutrition 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
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- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
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- 229940002508 ginger extract Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of composite formaldehyde remover and its application process for sleeve-fish product；The composite formaldehyde remover includes formaldehyde eliminating agent one and formaldehyde eliminating agent two；Wherein formaldehyde eliminating agent one includes blueberry leaf polyphenol acid hydrolysis solution, sodium alginate and deionized water；Or including blueberry leaf polyphenol acid hydrolysis solution, pericarp of Fructus Musae polyphenol, sodium alginate and deionized water；The formaldehyde eliminating agent two includes Ginger P.E, garlic P.E and deionized water.The application of composite formaldehyde remover comprises the following steps：Squid pre-processes, and obtains squid chip and is soaked in formaldehyde eliminating agent one, and the squid chip after immersion carries out boiling in formaldehyde eliminating agent one, seasoning, is dried into semi-finished product；Rehydration post-processing is into product in formaldehyde eliminating agent two.Generation of the formaldehyde eliminating agent of the present invention to endogenous formaldehyde has good inhibiting effect, and the effect of with formaldehyde is removed, so as to reduce the content of formaldehyde in sleeve-fish product processing and storage, sleeve-fish product processing and the effect of storage period good taste and edible quality are kept.
Description
Technical field
The present invention relates to marine products processing and field of storage, formaldehyde disappears in particularly a kind of removal and suppression sleeve-fish product
Except agent and its application process.
Background technology
The marine product that squid has evolved into the important economic species in China at present and compatriots eat, squid have very high
Nutritive value, belongs to low fat high protein aquatic products, and the ratio that unrighted acid accounts in aliphatic acid is bigger, w series fat
Acid accounts for the 37% of total fatty acids.Amino acid composition is comprehensive, and in addition to cysteine content is low, other essential amino acids are close to shell egg
In vain, its meat is thick, and main marine product is shredded squid, squid loop etc..
The aquatic products such as squid contain a large amount of formaldehyde, and the formaldehyde one of high content is the anti-corrosion using formaldehyde and sterilization in aquatic products
Act on and artificial addition.Second, endogenous formaldehyde caused by the decomposition of aquatic products autoxidation trimethylamine, endogenous formaldehyde is water
The main source of product formaldehyde.The aquatic products such as squid endogenous formaldehyde, which produces, mainly two ways of biological approach and non-enzymatic pathway
Footpath：Biological approach refers to that the aquatic products such as squid can be voluntarily in the presence of enzyme particularly TMAO demethyl enzyme and microorganism
Produce formaldehyde.Effect of the seawater fish TMAO in chilled state decomposition mainly due to bacterium.Non- enzymatic pathway is mainly
Formaldehyde caused by the thermal decomposition of TMAO in pyroprocess.Formaldehyde is a kind of very strong material of toxicity, the formaldehyde of few dosage
The pain of people, vomiting, lethargic sleep can be caused, heavy dose of formaldehyde can cause death.Formaldehyde can be done directly on protein amino,
Sulfydryl, hydroxyl and carboxyl, destroy protein and enzyme.Histocyte is set to produce irreversible solidification, necrosis simultaneously, so as to people's
Nervous system, lung, liver produce damage, cause the exception of immunologic function.It is anti-that easily with cell nucleophile chemistry occurs for formaldehyde
Should, cause DNA damage.Research finds have a large amount of formaldehyde to produce in sleeve-fish product process, while studies the squid system of discovery
Product formaldehyde in shelf life is also in rise trend.
So content of formaldehyde effectively in the sleeve-fish product such as control shredded squid, is that there is an urgent need to solve for guarantee aquatic products edible safety
Certainly the problem of.
Blueberry belongs to Ericaceae, cowberry platymiscium, also known as blueberry, blue berry, blueberry etc., usually evergreen or fallen leaves
Shrub.Blueberry leaf aboundresources, distribution is in all parts of the country, and main product is in southwest, south China and northeast.Blueberry leaf full edge has sawtooth, can
With medicine-food two-purpose.Blueberry leaf sap is used for rice, fresh-keeping many years of cake, and blueberry leaf polyphenol is time in blueberry leaf
Raw metabolite, including anthocyanin class, flavonoids, flavonols, lignin and phenolic acid etc., blueberry leaf polyphenol are a kind of important
Bioactive ingredients, there is the bioactivity such as anti-oxidant, antitumor, antibacterial, biophylaxis.
Banana is one of four big fruit of the world, worldwide plantation extensively, and yield is very high, and China is also a banana
Big producer.The 30%-40% of the full fruit weight of banana is banana skin, and deep processing is carried out using banana skin as raw material to be obtained
A variety of banana tegument extracts.Wherein water-soluble polyphenol content enriches in banana skin, and its main component is gallic acid, catechu
The materials such as element, epicatechin, rutin；Pericarp of Fructus Musae polyphenol is a kind of important bioactive ingredients, has very strong removing free
Base ability and antioxidation activity.Also there is anti-inflammatory simultaneously, Green Tea Extract, antibacterial, anti-mutation, the various biological work such as antitumor
Property.
Patent No. 200710157023.3 discloses the formaldehyde eliminating agent and its application process of a kind of sleeve-fish product, and it has
It is plant polyphenol kind compound to imitate composition, generally refers to Tea Polyphenols, vine polyphenol and apple polyphenol.
The polyphenol compounds such as Tea Polyphenols, vine polyphenol and apple polyphenol can effectively reduce product in sleeve-fish product processing
Content of formaldehyde, primary efficacy be remove formaldehyde, but converted products storage and sale shelf life in formaldehyde removing ability
Decline, Tea Polyphenols, vine polyphenol and apple polyphenol can only be used as scavenger, can not but suppress the generation of formaldehyde in product, cause
Content of formaldehyde performance ascendant trend in product.
In consideration of it, the present invention, on the basis of existing formaldehyde scavenger, further have developed one kind can remove formaldehyde again
TMAO decomposition can be suppressed, the composite formaldehyde of whole-process control can be carried out to the processing of the sleeve-fish products such as shredded squid and storage
Remover.
The content of the invention
The technical problem to be solved in the present invention is to provide it is a kind of it is safe to use, effective, processing method is simple, cost is cheap,
Suppress sleeve-fish product production and the remover and application process of formaldehyde in the generation of formaldehyde in storage and removal sleeve-fish product.
To achieve the above object, the present invention provides a kind of combination formaldehyde eliminating agent for sleeve-fish product, the combination first
Aldehyde remover includes two kinds of formaldehyde eliminating agents：Formaldehyde eliminating agent one and formaldehyde eliminating agent two, described two formaldehyde eliminating agents coordinate
Using to suppress formaldehyde in sleeve-fish product, the formaldehyde eliminating agent one includes：Blueberry leaf polyphenol acid hydrolysis solution, sodium alginate and go from
Sub- water；The formaldehyde eliminating agent two includes Ginger P.E, garlic P.E and deionized water.
Further, the blueberry leaf polyphenol concentration in the formaldehyde eliminating agent one is 0.01%-0.3% (quality percentages
Than), sodium alginate 0.01%-0.1% (mass percent)；Ginger P.E concentration in the formaldehyde eliminating agent two is 2%-
10% (mass percent), garlic P.E concentration are 1%-5% (mass percent).
Further, the preparation method of the combination formaldehyde eliminating agent for sleeve-fish product of the invention includes step：
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, 2-3h is hydrolyzed with hydrochloric acid or citric acid, obtains blueberry leaf polyphenol acid hydrolysis solution；Wherein, in solution hydrochloric acid or
The concentration of person's citric acid is 0.01%；
(2) formaldehyde eliminating agent one is prepared
It is by blueberry leaf polyphenol concentration is configured in blueberry leaf polyphenol acid hydrolysis solution, sodium alginate addition deionized water
0.01%-0.3%, sodium alginate 0.01%-0.1% formaldehyde eliminating agent one；
(3) formaldehyde eliminating agent two is prepared
It is 2%-10% that Ginger P.E and garlic P.E, which are added, and are configured to Ginger P.E concentration in deionized water,
Garlic P.E concentration is 1%-5% formaldehyde eliminating agent two.
The present invention also provides a kind of composite formaldehyde remover for sleeve-fish product, and the composite formaldehyde remover includes two
Kind formaldehyde eliminating agent：Formaldehyde eliminating agent one and formaldehyde eliminating agent two, described two formaldehyde eliminating agents are used cooperatively to suppress squid
Formaldehyde in product, the formaldehyde eliminating agent one include：Blueberry leaf polyphenol acid hydrolysis solution, pericarp of Fructus Musae polyphenol, sodium alginate and deionization
Water；The formaldehyde eliminating agent two includes Ginger P.E, garlic P.E and deionized water.
Further, the blueberry leaf polyphenol concentration in the formaldehyde eliminating agent one is 0.01%-0.3% (quality percentages
Than), pericarp of Fructus Musae polyphenol concentration is 0.03%-0.5% (mass percent), sodium alginate 0.01%-0.1% (quality percentages
Than)；Ginger P.E concentration in the formaldehyde eliminating agent two is 2%-10% (mass percent), and garlic P.E concentration is
1%-5% (mass percent)
Further, the preparation method for combining formaldehyde eliminating agent for sleeve-fish product, including step are as follows：
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) the pericarp of Fructus Musae polyphenol aqueous solution
Pericarp of Fructus Musae polyphenol is water-soluble substances, and pericarp of Fructus Musae polyphenol powder is dissolved in deionized water, it is more to be configured to banana skin
Phenol concentration is that the 10%-20% pericarp of Fructus Musae polyphenol aqueous solution is standby.
(3) formaldehyde eliminating agent one is prepared
By blueberry leaf polyphenol acid hydrolysis solution, the pericarp of Fructus Musae polyphenol aqueous solution, sodium alginate, which is added to the water, is configured to blueberry leaf polyphenol
Concentration is 0.01%-0.3%, and pericarp of Fructus Musae polyphenol concentration is 0.03%-0.5%, and sodium alginate 0.01%-0.1% formaldehyde disappears
Except agent.
(4) formaldehyde eliminating agent two is prepared
2%-10% Ginger P.Es, 1%-5% garlic P.Es and deionized water composition.
Wherein, prepared by Ginger P.E：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, is carried with 50%-60% ethanol
Take, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
Further, the preparation method of the pericarp of Fructus Musae polyphenol comprises the following steps：Choose the fresh banana skin cleanings of 50g
Afterwards, cut into slices, boiling water bath (more than 80 DEG C) blanching 3-4min, being passivated polyphenol oxidase therein makes its inactivation, prevents polyphenol by oxygen
Change.Banana skin after blanching is crushed into homogeneous；Using 50% ethanol solution, the solid-liquid ratio of banana skin and ethanol solution is 1:5
(g/mL), extracted and be stirred continuously under 60 DEG C of extraction temperature, each extraction time is 1h, after extracting 2-3 times, is merged
Filtrate, centrifugation, is recovered under reduced pressure ethanol and obtains pericarp of Fructus Musae polyphenol crude extract；It is using AB-8 type macroporous absorbent resins that banana skin is more
Phenol is purified, and the resin for adsorbing pericarp of Fructus Musae polyphenol is eluted using 50% ethanol solution, reclaims ethanol, molten by after purification
Liquid is concentrated and dried to obtain pericarp of Fructus Musae polyphenol.Determination of Polyphenols is determined by Folin-Ciocalteus methods.The banana skin of the present invention
By Passivation Treatment so that inactivating oxidase, polyphenol are not easy to be oxidized discoloration, be added in the sleeve-fish products such as shredded squid to its color
Pool does not influence.
Present invention also offers a kind of application process of combinations thereof formaldehyde eliminating agent, comprise the following steps：
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop；
B) squid chip is soaked in formaldehyde eliminating agent one, and the two solid-liquid ratio is 1:2-1:4 (g/mL), 4-10 DEG C of immersion 6-10
Hour；
C) squid chip after soaking seasons after carrying out boiling, boiling in above-mentioned formaldehyde eliminating agent one, and then drying is made
Semi-finished product, moisture 40%, are stored in freezer；
D) by the semi-finished product rehydration of formaldehyde eliminating agent two, the two solid-liquid ratio is 1:2-1:4 (g/mL), 4-10 DEG C of rehydration 3-
8h。
Beneficial effects of the present invention：
1. after blueberry leaf polyphenol acidolysis, blueberry leaf polyphenol monomer content increases, the energy of phenol formaldehyde condensation reaction occurs with formaldehyde
Power strengthens.Squid is passed through into soaking technology first so that blueberry leaf polyphenol monomer is penetrated into squid muscle, and is removed wherein originally
The formaldehyde that body contains.In high temperature working processes, the TMAO in squid muscle decomposes under high temperature action produces formaldehyde,
The blueberry leaf polyphenol monomer penetrated into squid muscle efficient can react with caused formaldehyde, reduce content of formaldehyde.
Sodium alginate belongs to food additives, has and suppresses TMAO decomposition.Sleeve-fish product formaldehyde in storage contains
Amount increase, sodium alginate suppress TMAO and decomposed, the formaldehyde generated in the formaldehyde background concentration and processing in squid muscle
Blueberry leaf polyphenol compound with infiltrating through in squid musculature reacts, and generates nontoxic polymer substance, is adding
Play a part of lasting removing formaldehyde in work and storage.
2. the main component of banana skin water-soluble polyphenols is gallic acid, catechin, epicatechin, the material such as rutin；It is first
First, phenol formaldehyde condensation reaction removing part formaldehyde can occur with formaldehyde for pericarp of Fructus Musae polyphenol；Secondly, TMAO pyrolytic produces
Formaldehyde, formaldehyde generation mechanism and (CH3)3The generation of N free radicals is relevant, and pericarp of Fructus Musae polyphenol has very strong Scavenging ability,
(CH caused by TMAO pyrolytic can be removed3)3N free radicals, suppress the generation of formaldehyde and play its impedance formaldehyde poison
The effect of property.Pericarp of Fructus Musae polyphenol also has deodorization, the effect of antibacterial.Pericarp of Fructus Musae polyphenol can play suppression microbial activity, remove
Sleeve-fish product caused formaldehyde in storage.When blueberry leaf polyphenol, pericarp of Fructus Musae polyphenol and sodium alginate are used in combination, with indigo plant
Certain kind of berries leaf polyphenol suppresses the generation of endogenous formaldehyde jointly, is greatly reduced content of formaldehyde in sleeve-fish product.
3. ginger and garlic P.E have a bacteriostasis, sleeve-fish product in shelf life because microorganism etc. acts on, oxygen
Change trimethylamine to decompose, make content of formaldehyde increase in the sleeve-fish products such as the shredded squid of storage, ginger and garlic P.E have strong
Bacteriostasis, slow down the decomposition of TMAO, so as to reduce in storage content of formaldehyde in sleeve-fish product.Ginger simultaneously
There is seasoning, deodorization and flavouring to act on the sleeve-fish products such as shredded squid with garlic P.E.
4. the combination formaldehyde eliminating agent for sleeve-fish product of the present invention is easy to use, cost is cheap.Use first
Remover one therein is allowed to penetrate into squid muscle, and then is played in processing and storage and removed formaldehyde and suppression endogenous
The effect of formaldehyde generation, the manufactured semi-finished product after immersion and the processing such as boiling are carried out using remover one, then with remover two
Rehydration, ginger and garlic P.E have bacteriostasis, slow down the decomposition of TMAO, so as to reduce squid in storage
Content of formaldehyde in fish product.Have seasoning and the effect of flavouring concurrently simultaneously.Remover one is applied in combination with remover two can be clear
Suppress the generation of endogenous formaldehyde while except formaldehyde, and continue to play suppression and scavenging action in shelf life, have good
The long-term effect for suppressing and removing formaldehyde in sleeve-fish product.
Embodiment
Comparative examples
This comparative examples produces shredded squid using following techniques
(1) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop.
(2) it is 1 according to meat water solid-liquid ratio:4 (g/mL) ratio, squid chip is immersed in deionized water, and is added appropriate
Trash ice, whole immersion process water temperature control is set to be soaked 6 hours at 4-10 DEG C.
(3) semi-finished product are made through 90 DEG C of water boiling 5min, seasoning, drying in the squid chip after soaking, moisture 40%,
It is stored in freezer.
(4) by semi-finished product deionized water rehydration, temperature is 4-10 DEG C, solid-liquid ratio 1:4 (g/mL), rehydration 3 hours, roasting
Shredded squid is made in the steps such as roasting, seasoning, drying.
Embodiment 1
(1) blueberry leaf polyphenol acid hydrolysis solution is prepared：
(1.1) blueberry leaf polyphenol is prepared：Weigh blueberry leaf powder 10g to be placed in conical flask, blueberry leaf polyphenol is surpassed
Sonication, sonication treatment time 15min, ultrasonic power 460W, concentration of alcohol 60%, solid-liquid ratio 1:20 (g/mL), it is ultrasonically treated
After filtered, filtered solution is concentrated with Rotary Evaporators, while with AB-8 type macroporous absorbent resins that concentrate is pure
Change, solution after purification is concentrated, concentrate is placed in -80 DEG C of refrigerator after precooling 8h, taking-up is positioned over freeze drier
Middle freeze-drying 24h.Determination of Polyphenols is determined by Folin-Ciocalteus methods.
(1.2) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) formaldehyde eliminating agent one is prepared
Blueberry leaf polyphenol acid hydrolysis solution, sodium alginate are added to the water and are configured to blueberry leaf polyphenol concentration as 0.01%, marine alga
The formaldehyde eliminating agent one of sour sodium 0.01%.
(3) formaldehyde eliminating agent two is prepared
It is 2% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 2.5% formaldehyde eliminating agent two；Obtain the combination formaldehyde eliminating agent for sleeve-fish product.
It is prepared by Ginger P.E：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, and is extracted with 50%-60% ethanol, material
Liquor ratio is 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
(4) removed using composite formaldehyde remover and suppress the formaldehyde in sleeve-fish product
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop, sliced meat it is more thin more
Be advantageous to the infiltration of composite formaldehyde remover.
B) it is 1 according to meat water solid-liquid ratio:4 (g/mL) ratio, squid meat is immersed in formaldehyde eliminating agent one, and is added suitable
Trash ice is measured, whole immersion process water temperature control is soaked 6 hours at 4-10 DEG C.
C) squid chip after soaking is adjusted in above-mentioned formaldehyde eliminating agent one after boiling (90 DEG C of boiling 4min of temperature), boiling
Taste, shredded squid semi-finished product are then dried into, moisture 40%, are stored in freezer.
D) it is 1 by the rehydration of semi-finished product formaldehyde eliminating agent two, meat water solid-liquid ratio:4 (g/mL), temperature control at 4-10 DEG C,
Shredded squid is made in the step such as rehydration 3 hours, squid chip after rehydration is baked, seasoning, drying.Rehydration refers to suck back water again
Point, restorable process.Absorbed and penetrated into squid muscle by rehydration formaldehyde eliminating agent two, coordinate formaldehyde eliminating agent
One plays a part of suppressing and removing formaldehyde.
In process, sodium alginate suppression TMAO decomposes, in the formaldehyde background and processing in squid muscle
The formaldehyde of generation reacts with the blueberry leaf polyphenol compound infiltrated through in squid musculature, generates nontoxic macromolecule
Material；And after blueberry leaf polyphenol acidolysis, blueberry leaf polyphenol monomer content increases, the ability that phenol formaldehyde condensation reaction occurs with formaldehyde increases
By force, play a part of removing formaldehyde.
Detect the content of formaldehyde after shredded squid processing：The shredded squid content of formaldehyde of unused formaldehyde eliminating agent immersion is before processing
20.35mg/kg, the shredded squid content of formaldehyde soaked with formaldehyde eliminating agent one are reduced to 6.89mg/kg, and made from this method
Shredded squid and control group shredded squid do not have difference on color and luster, and cost is small.After placing 30 days, formaldehyde contains in treated shredded squid
Measure as 10.46mg/kg, content of formaldehyde is 39.56mg/kg in untreated shredded squid, specifically see table 1, thus illustrates this hair
Generation of the bright formaldehyde eliminating agent to endogenous formaldehyde has good inhibiting effect, and has the effect of removing formaldehyde.Together
When, formaldehyde eliminating agent two is used, garlic P.E and Ginger P.E therein can equally play suppression TMAO
The effect of decomposition, so as to reduce the content of formaldehyde in storage engineering, keep good taste during shredded squid processing and storage and eat
The effect of quality.
Embodiment 2
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) formaldehyde eliminating agent one is prepared
Blueberry leaf polyphenol acid hydrolysis solution, sodium alginate are added to the water and are configured to blueberry leaf polyphenol concentration as 0.1%, alginic acid
The formaldehyde eliminating agent one of sodium 0.05%.
(3) formaldehyde eliminating agent two is prepared
It is 6% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 1.5% formaldehyde eliminating agent two.
It is prepared by Ginger P.E：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, and is extracted with 50%-60% ethanol, material
Liquor ratio is 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
(4) formaldehyde in sleeve-fish product is removed and suppressed to application combination formaldehyde eliminating agent
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop, sliced meat it is more thin more
Be advantageous to the infiltration of composite formaldehyde remover.
B) it is 1 according to meat water solid-liquid ratio:3 (g/mL) ratio, squid chip is immersed in formaldehyde eliminating agent one, and is added suitable
Trash ice is measured, whole immersion process water temperature control is soaked 8 hours at 4-10 DEG C.
C) squid chip after soaking seasons after carrying out boiling, boiling in above-mentioned formaldehyde eliminating agent one, is then dried into half
Finished product, moisture 40%, is stored in freezer.
D) it is 1 by the rehydration of semi-finished product formaldehyde eliminating agent two, meat water solid-liquid ratio:3 (g/mL), temperature control at 4-10 DEG C,
Shredded squid is made in the step such as rehydration 5 hours, squid chip after rehydration is baked, seasoning, drying.
The content of formaldehyde in content of formaldehyde and storage of the shredded squid after processing is detected, can be with specifically see table 1
Illustrate that generation of the formaldehyde eliminating agent of the present invention to endogenous formaldehyde has good inhibiting effect, and with removing formaldehyde
Effect, and shredded squid made from this method and control group shredded squid do not have difference on color and luster, cost is small.And squid can be kept
The effect of good taste and edible quality during fish silk processing and storage.
Embodiment 3：
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) formaldehyde eliminating agent one is prepared
It is 0.3% that blueberry leaf polyphenol hydrolyzate, sodium alginate, which are added in deionized water, and are configured to blueberry leaf polyphenol concentration,
The formaldehyde eliminating agent one of sodium alginate 0.1%.
(3) formaldehyde eliminating agent two is prepared
It is 8% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 5% formaldehyde eliminating agent two.
It is prepared by Ginger P.E：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, and is extracted with 50%-60% ethanol, material
Liquor ratio is 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
(4) removed using composite formaldehyde remover and suppress the formaldehyde in sleeve-fish product
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop, sliced meat it is more thin more
Be advantageous to the infiltration of composite formaldehyde remover.
B) it is 1 according to meat water solid-liquid ratio:2 (g/mL) ratio, squid chip is immersed in formaldehyde eliminating agent one, and is added suitable
Trash ice is measured, whole immersion process water temperature control is soaked 10 hours at 4-10 DEG C.
C) squid chip after soaking seasons after carrying out boiling (95 DEG C, 3min), boiling in above-mentioned formaldehyde eliminating agent one, so
After be dried into semi-finished product, moisture 40%, be stored in freezer.
D) it is 1 by the rehydration of semi-finished product formaldehyde eliminating agent two, meat water solid-liquid ratio:2 (g/mL), temperature control at 4-10 DEG C,
Shredded squid is made in the step such as rehydration 8 hours, squid chip after rehydration is baked, seasoning, drying.
The content of formaldehyde in content of formaldehyde and storage of the shredded squid after processing is detected, can be with specifically see table 1
Illustrate that generation of the formaldehyde eliminating agent of the present invention to endogenous formaldehyde has good inhibiting effect, and with removing formaldehyde
Effect, and shredded squid made from this method and control group shredded squid do not have difference on color and luster, cost is small.And squid can be kept
The effect of good taste and edible quality during fish silk processing and storage.
Embodiment 4
(1) blueberry leaf polyphenol acid hydrolysis solution is prepared：
(1.1) blueberry leaf polyphenol is prepared：Weigh blueberry leaf powder 10g to be placed in conical flask, blueberry leaf polyphenol is surpassed
Sonication, sonication treatment time 15min, ultrasonic power 460W, concentration of alcohol 60%, solid-liquid ratio 1:20 (g/mL), it is ultrasonically treated
After filtered, filtered solution is concentrated with Rotary Evaporators, while application AB-8 types macroporous absorbent resin is by concentrate
Purifying, solution after purification is concentrated, concentrate is placed in -80 DEG C of refrigerator after precooling 8h, taking-up is positioned over freeze-drying
24h is freeze-dried in machine.Determination of Polyphenols is determined by Folin-Ciocalteus methods.
(1.2) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) the pericarp of Fructus Musae polyphenol aqueous solution is prepared：
(2.1) pericarp of Fructus Musae polyphenol is prepared：After choosing the fresh banana skin cleanings of 50g, section, (more than 80 DEG C) heat of boiling water bath
3min-4min is scalded, being passivated polyphenol oxidase therein makes its inactivation, places polyphenol and is oxidized.Banana skin after blanching is crushed
Homogeneous；Using 50% ethanol solution, the solid-liquid ratio of banana skin and ethanol solution is 1:5 (g/mL), in 60 DEG C of extraction temperature
Under extracted and be stirred continuously, each extraction time is 1h, after extraction 2-3 time, merging filtrate, centrifuges, ethanol is recovered under reduced pressure
Obtain pericarp of Fructus Musae polyphenol crude extract；Pericarp of Fructus Musae polyphenol is purified using AB-8 type macroporous absorbent resins, uses 50% ethanol
Solution elutes to the resin for having adsorbed pericarp of Fructus Musae polyphenol, reclaims ethanol, solution after purification is concentrated and dried to obtain banana
Skin polyphenol.Determination of Polyphenols is determined by Folin-Ciocalteus methods.
(2.2) the pericarp of Fructus Musae polyphenol aqueous solution
Pericarp of Fructus Musae polyphenol is water-soluble substances, and pericarp of Fructus Musae polyphenol powder is dissolved in deionized water, it is more to be configured to banana skin
Phenol concentration is that the 10%-20% pericarp of Fructus Musae polyphenol aqueous solution is standby.
(3) formaldehyde eliminating agent one is prepared
By blueberry leaf polyphenol acid hydrolysis solution, the pericarp of Fructus Musae polyphenol aqueous solution, sodium alginate adds in deionized water and is configured to blueberry
Leaf polyphenol concentration is 0.01%, and pericarp of Fructus Musae polyphenol concentration is 0.03%, the formaldehyde eliminating agent one of sodium alginate 0.01%.
(4) formaldehyde eliminating agent two is prepared
It is 3% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 2.5% formaldehyde eliminating agent two, obtain the combination formaldehyde eliminating agent for sleeve-fish product.
It is prepared by Ginger P.E：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, and is extracted with 50%-60% ethanol, material
Liquor ratio is 1:20 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:20 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
(5) formaldehyde in sleeve-fish product is removed and suppressed to application combination formaldehyde eliminating agent
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop, sliced meat it is more thin more
Be advantageous to the infiltration of composite formaldehyde remover.
B) it is 1 according to meat water solid-liquid ratio:4 (g/mL) ratio, squid chip is immersed in formaldehyde eliminating agent one, and is added suitable
Trash ice is measured, whole immersion process water temperature control is soaked 6 hours at 4-10 DEG C.
C) squid fillet after soaking seasons after carrying out boiling, boiling in above-mentioned formaldehyde eliminating agent one, is then dried into
Semi-finished product, moisture 40%, are stored in freezer.
D) it is 1 by the rehydration of semi-finished product formaldehyde eliminating agent two, meat water solid-liquid ratio:4 (g/mL), temperature control at 4-10 DEG C,
Shredded squid is made in the step such as rehydration 3 hours, squid chip after rehydration is baked, seasoning, drying.
In process, sodium alginate suppresses TMAO and decomposed, and formaldehyde background concentration in squid muscle and adds
The formaldehyde generated in work reacts with the blueberry leaf polyphenol compound infiltrated through in squid musculature, generates nontoxic height
Molecular substance；And after blueberry leaf polyphenol acidolysis, blueberry leaf polyphenol monomer content increases, the energy of phenol formaldehyde condensation reaction occurs with formaldehyde
Power strengthens, and plays a part of removing formaldehyde.Pericarp of Fructus Musae polyphenol has very strong Scavenging ability, can remove TMAO
(CH caused by decomposition3)3N free radicals, suppress the generation of formaldehyde and play the effect of its impedance formaldehyde toxicity.Pericarp of Fructus Musae polyphenol
With deodorization, the effect of antibacterial, when blueberry leaf polyphenol, pericarp of Fructus Musae polyphenol and sodium alginate are used in combination, and pericarp of Fructus Musae polyphenol can rise
To microbial activity is suppressed, suppress shredded squid and processing and caused formaldehyde in storage；The soaking cooking of remover one will be used
Manufactured semi-finished product carry out rehydration with remover two again after drying, and garlic P.E and Ginger P.E therein can equally rise
To the effect for suppressing TMAO decomposition, so as to reduce the content of formaldehyde in storage engineering, make content of formaldehyde in shredded squid big
It is big to decline.Have seasoning and the effect of flavouring concurrently simultaneously.Remover one is applied in combination with remover two to remove the same of formaldehyde
When suppress the generation of endogenous formaldehyde, and continue to play suppression and scavenging action in shelf life, have well it is long-term suppress and
Remove the effect of formaldehyde in sleeve-fish product.
Detect the front and rear content of formaldehyde of squid processing；The shredded squid content of formaldehyde of unused formaldehyde eliminating agent immersion is before processing
20.35mg/kg, the shredded squid content of formaldehyde soaked with formaldehyde eliminating agent are reduced to 6.36mg/kg, and squid made from this method
Fish silk and control group shredded squid do not have difference on color and luster, and cost is small.After placing 30 days, content of formaldehyde in treated shredded squid
For 9.24mg/kg, content of formaldehyde is 39.56mg/kg in untreated shredded squid, specifically see table 1, thus illustrates institute of the present invention
Stating generation of the formaldehyde eliminating agent to endogenous formaldehyde has good inhibiting effect, while has and processing and held in storage
Continuous the effect of suppressing and removing formaldehyde.It can also keep good during shredded squid processing and storage using the formaldehyde eliminating agent of the present invention
The effect of taste and edible quality.And with microorganism is suppressed meanwhile, it is capable to play the effect of removing formaldehyde, antibacterial removes raw meat, protects
Hold the effect of good taste and edible quality during shredded squid processing and storage.
Embodiment 5
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) the pericarp of Fructus Musae polyphenol aqueous solution
Pericarp of Fructus Musae polyphenol is water-soluble substances, and pericarp of Fructus Musae polyphenol powder is dissolved in deionized water, it is more to be configured to banana skin
Phenol concentration is that the 10%-20% pericarp of Fructus Musae polyphenol aqueous solution is standby.
(3) formaldehyde eliminating agent one is prepared
By blueberry leaf polyphenol acid hydrolysis solution, pericarp of Fructus Musae polyphenol, sodium alginate adds in deionized water and is configured to blueberry leaf polyphenol
Concentration is 0.15%, and pericarp of Fructus Musae polyphenol concentration is 0.3%, the formaldehyde eliminating agent one of sodium alginate 0.06%.
(4) formaldehyde eliminating agent two is prepared
It is 5% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 4% formaldehyde eliminating agent two.
It is prepared by ginger extract：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, and is extracted with 50%-60% ethanol, material
Liquor ratio is 1:20 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
(5) formaldehyde in sleeve-fish product is removed and suppressed to application combination formaldehyde eliminating agent
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop, sliced meat it is more thin more
Be advantageous to the infiltration of composite formaldehyde remover.
B) it is 1 according to meat water solid-liquid ratio:3 (g/mL) ratio, squid meat is immersed in formaldehyde eliminating agent one, and is added suitable
Trash ice is measured, whole immersion process water temperature control is soaked 8 hours at 4-10 DEG C.
C) squid fillet after soaking seasons after carrying out boiling, boiling in above-mentioned formaldehyde eliminating agent one, is then dried into
Semi-finished product, moisture 40%, are stored in freezer.
D) it is 1 by the rehydration of semi-finished product formaldehyde eliminating agent two, meat water solid-liquid ratio:3 (g/mL), temperature control at 4-10 DEG C,
Shredded squid is made in the step such as rehydration 5 hours, squid chip after rehydration is baked, seasoning, drying.
The content of formaldehyde in content of formaldehyde and storage of the shredded squid after processing is detected, can be with specifically see table 1
Illustrate that generation of the formaldehyde eliminating agent of the present invention to endogenous formaldehyde has good inhibiting effect, and with processing and storage
The effect of persistently suppressing during Tibetan and remove formaldehyde, and shredded squid made from this method does not have with control group shredded squid on color and luster
Variant, cost is small.And the effect of good taste and edible quality during shredded squid processing and storage can be kept.
Embodiment 6
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, is configured to the blueberry that blueberry leaf polyphenol concentration is 10%-15%
The leaf polyphenol aqueous solution, with hydrochloric acid, either citric acid hydrolyzes 2-3h (concentration of hydrochloric acid or citric acid is 0.01% in solution), obtains
To blueberry leaf polyphenol acid hydrolysis solution.
(2) the pericarp of Fructus Musae polyphenol aqueous solution
Pericarp of Fructus Musae polyphenol is water-soluble substances, and pericarp of Fructus Musae polyphenol powder is dissolved in deionized water, it is more to be configured to banana skin
Phenol concentration is that the 10%-20% pericarp of Fructus Musae polyphenol aqueous solution is standby.
(3) formaldehyde eliminating agent one is prepared
By blueberry leaf polyphenol acid hydrolysis solution, pericarp of Fructus Musae polyphenol, sodium alginate adds in deionized water and is configured to blueberry leaf polyphenol
Concentration is 0.3%, and pericarp of Fructus Musae polyphenol concentration is 0.45%, the formaldehyde eliminating agent of sodium alginate 0.1%.
(4) formaldehyde eliminating agent two is prepared
It is 7.5% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, greatly
Garlic extract concentrations are 5% formaldehyde eliminating agent two.
It is prepared by Ginger P.E：Ginger cleaning and chopping, 40-45 DEG C of drying, grinds, and is extracted with 50%-60% ethanol, material
Liquor ratio is 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentration, are lyophilized into powder.
It is prepared by garlic P.E：Garlic stalk, divide valve, peeling, striping clothing, cut into slices, 40-45 DEG C of drying, grind, use
60%-70% ethanol extracts, solid-liquid ratio 1:15 (g/mL), 37 DEG C of constant-temperature table concussion extraction 4-5h, filter, concentrate, freeze
Into powder.
(5) removed using composite formaldehyde remover and suppress the formaldehyde in sleeve-fish product
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop, sliced meat it is more thin more
Be advantageous to the infiltration of composite formaldehyde remover.
B) it is 1 according to meat water solid-liquid ratio:2 (g/mL) ratio, squid chip is immersed in formaldehyde eliminating agent one, and is added suitable
Trash ice is measured, whole immersion process water temperature control is soaked 10 hours at 4-10 DEG C.
C) squid chip after soaking seasons after carrying out boiling, boiling in above-mentioned formaldehyde eliminating agent one, is then dried into half
Finished product, moisture 40%, is stored in freezer.
D) it is 1 by the rehydration of semi-finished product formaldehyde eliminating agent two, meat water solid-liquid ratio:2 (g/mL), temperature control at 4-10 DEG C,
Shredded squid is made in the step such as rehydration 8 hours, squid chip after rehydration is baked, seasoning, drying.
The content of formaldehyde in content of formaldehyde and storage of the shredded squid after processing is detected, can be with specifically see table 1
Illustrate that generation of the formaldehyde eliminating agent of the present invention to endogenous formaldehyde has good inhibiting effect, and with processing and storage
The effect of persistently suppressing during Tibetan and remove formaldehyde, and shredded squid made from this method does not have with control group shredded squid on color and luster
Variant, cost is small.And the effect of good taste and edible quality during shredded squid processing and storage can be kept.
The elimination effect of table 1 embodiment, 1-6 pairs of shredded squid formaldehyde
This formaldehyde eliminating agent is also applied in squid loop, squid chip and the high food processing and storage of squid meat content.
Described above is only the preferred embodiment for the present invention.It should be pointed out that come for the member of ordinary skill of the art
Say, without departing from the technical principles of the invention, some improvement and modification can also be made, these improvement and modification also should
This is considered as protection scope of the present invention.
Claims (5)
1. a kind of composite formaldehyde remover for sleeve-fish product, the composite formaldehyde remover includes two kinds of formaldehyde eliminating agents：
Formaldehyde eliminating agent one and formaldehyde eliminating agent two, described two formaldehyde eliminating agents are used cooperatively to suppress formaldehyde in sleeve-fish product, its
It is characterised by：The formaldehyde eliminating agent one includes：Blueberry leaf polyphenol acid hydrolysis solution, sodium alginate and deionized water；The formaldehyde disappears
Except agent two includes Ginger P.E, garlic P.E and deionized water；Wherein, the blueberry leaf polyphenol in the formaldehyde eliminating agent one
Concentration is 0.01%-0.3% (mass percent), sodium alginate 0.01%-0.1% (mass percent)；The formaldehyde eliminates
Ginger P.E concentration in agent two is 2%-10% (mass percent), and garlic P.E concentration is 1%-5% (quality percentages
Than).
2. a kind of composite formaldehyde remover for sleeve-fish product, the composite formaldehyde remover includes two kinds of formaldehyde eliminating agents：
Formaldehyde eliminating agent one and formaldehyde eliminating agent two, described two formaldehyde eliminating agents are used cooperatively to suppress formaldehyde in sleeve-fish product, its
It is characterised by：The formaldehyde eliminating agent one includes：Blueberry leaf polyphenol acid hydrolysis solution, pericarp of Fructus Musae polyphenol, sodium alginate and deionized water；
The formaldehyde eliminating agent two includes Ginger P.E, garlic P.E and deionized water；Wherein, in the formaldehyde eliminating agent one
Blueberry leaf polyphenol concentration is 0.01%-0.3% (mass percent), and pericarp of Fructus Musae polyphenol concentration is 0.03%-0.5% (quality hundred
Divide ratio), sodium alginate 0.01%-0.1% (mass percent)；Ginger P.E concentration in the formaldehyde eliminating agent two is
2%-10% (mass percent), garlic P.E concentration are 1%-5% (mass percent).
3. the preparation method of the composite formaldehyde remover according to claim 1 for sleeve-fish product, it is characterised in that：Bag
Include following steps：
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, it is more to be configured to the blueberry leaf that blueberry leaf polyphenol concentration is 10%-15%
The phenol aqueous solution, 2-3h is hydrolyzed with hydrochloric acid or citric acid, obtains blueberry leaf polyphenol acid hydrolysis solution；Wherein, hydrochloric acid or lemon in solution
The concentration of lemon acid is 0.01%；
(2) formaldehyde eliminating agent one is prepared
It is 0.01%- that blueberry leaf polyphenol acid hydrolysis solution, sodium alginate, which are added, and are configured to blueberry leaf polyphenol concentration in deionized water
0.3%, sodium alginate 0.01%-0.1% formaldehyde eliminating agent one；
(3) formaldehyde eliminating agent two is prepared
It is 2%-10% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 1%-5% formaldehyde eliminating agent two.
4. the preparation method of the composite formaldehyde remover according to claim 2 for sleeve-fish product, it is characterised in that：Bag
Include following steps：
(1) blueberry leaf polyphenol acid hydrolysis solution
Blueberry leaf polyphenol powder is dissolved in deionized water, it is more to be configured to the blueberry leaf that blueberry leaf polyphenol concentration is 10%-15%
The phenol aqueous solution, 2-3h is hydrolyzed with hydrochloric acid or citric acid, obtains blueberry leaf polyphenol acid hydrolysis solution；Wherein, hydrochloric acid or lemon in solution
The concentration of lemon acid is 0.01%；
(2) the pericarp of Fructus Musae polyphenol aqueous solution
Pericarp of Fructus Musae polyphenol powder is dissolved in deionized water, it is more to be configured to the banana skin that pericarp of Fructus Musae polyphenol concentration is 10%-20%
The phenol aqueous solution is standby；
(3) formaldehyde eliminating agent one is prepared
By blueberry leaf polyphenol acid hydrolysis solution, the pericarp of Fructus Musae polyphenol aqueous solution, sodium alginate adds in deionized water that to be configured to blueberry leaf more
Phenol concentration is 0.01%-0.3%, and pericarp of Fructus Musae polyphenol concentration is 0.03%-0.5%, sodium alginate 0.01%-0.1% formaldehyde
Remover one；
(4) formaldehyde eliminating agent two is prepared
It is 2%-10% that Ginger P.E and garlic P.E, which are added in deionized water, and are configured to Ginger P.E concentration, garlic
Extract concentrations are 1%-5% formaldehyde eliminating agent two.
5. a kind of method that formaldehyde in sleeve-fish product was removed and suppressed to composite formaldehyde remover for sleeve-fish product, using right
It is required that the composite formaldehyde remover for sleeve-fish product described in 1 or 2, it is characterised in that：It the described method comprises the following steps：
A) squid decaptitating, remove the peel, remove internal organ, thickness is cut into after cleaning up and is less than 1 centimetre of collop；
B) squid fillet is soaked in formaldehyde eliminating agent one, and the two solid-liquid ratio is 1:2-1:4 (g/mL), 4-10 DEG C of immersion 6-10h；
C) soak after squid fillet carries out boiling, boiling in above-mentioned formaldehyde eliminating agent one after season, be then dried into partly into
Product, moisture 40%；
D) by semi-finished product, rehydration, the two solid-liquid ratio are 1 in formaldehyde eliminating agent two:2-1:4 (g/mL), temperature control is in 4-10
DEG C, rehydration time 3-8h.
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| CN108703301B (en) * | 2018-05-02 | 2021-11-23 | 渤海大学 | Squid additive and preparation method thereof, and squid additive adding device and method |
| CN112337191A (en) * | 2020-10-23 | 2021-02-09 | 绍兴蓝竹新材料科技有限公司 | Preparation method of filter material with formaldehyde removal function |
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| CN101999564A (en) * | 2010-11-02 | 2011-04-06 | 浙江工商大学 | Composite formaldehyde inhibitor of sleeve-fish product and application method thereof |
| CN103168803B (en) * | 2013-03-28 | 2014-04-02 | 陈士进 | Plant source bacteriostasis and detoxification deodorant and preparation method and application of plant source bacteriostasis and detoxification deodorant |
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