CN105918426A - 一种缓释河虾保鲜剂 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
Abstract
本发明公开了一种缓释河虾保鲜剂，其是由下述重量份的原料制得：1、水适量、淀粉3‑6、硅藻土1‑3、果胶1‑2、壳聚糖0.4‑0.5、茶多酚0.2‑0.4、大蒜素0.1‑0.2、龙胆草1‑3、黄连4‑8、迷迭香4‑6、艾草5‑8、黄芩10‑12、金银花1‑2、单硬脂酸甘油酯0.3‑0.5、赖氨酸6‑8、色氨酸4‑5、苯丙氨酸2‑3、蛋氨酸5‑6、苏氨酸3‑4、异亮氨酸4‑5、缬氨酸4‑5、50‑52%果酸12‑13、复合维生素9‑10、葡萄糖12‑13、粗蛋白质12‑13、海水晶8‑9。
Description
技术领域
本发明涉及保鲜剂领域，确切地说是一种缓释河虾保鲜剂。
背景技术
为了适应人们崇尚自然、健康的思想，开发应用高效安全的食品保鲜剂已成为当今世界食品保鲜剂重要的研究领域。据有关资料证实，在人们长期食用的食品中，天然保鲜剂成分的毒性远远低于人工合成的保鲜剂。因此，从自然界寻求天然保鲜剂的研究已引起各国科学家的高度重视。各国开发的大量天然保鲜剂产品，受到人们的普遍欢迎。
发明内容
本发明的目的在于提供一种缓释河虾保鲜剂。
上述目的通过以下方案实现：
一种缓释河虾保鲜剂，其特征在于：其是由下述重量份的原料制得：水适量、淀粉3-6、硅藻土1-3、果胶1-2、壳聚糖0.4-0.5、茶多酚0.2-0.4、大蒜素0.1-0.2、龙胆草1-3、黄连4-8、迷迭香4-6、艾草5-8、黄芩10-12、金银花1-2、单硬脂酸甘油酯0.3-0.5、赖氨酸6-8、色氨酸4-5、苯丙氨酸2-3、蛋氨酸5-6、苏氨酸3-4、异亮氨酸4-5、缬氨酸4-5、50-52%果酸12-13、复合维生素9-10、葡萄糖12-13、粗蛋白质12-13、海水晶8-9。
所述的一种缓释河虾保鲜剂，其特征在于：
制备方法为：
(1)、龙胆草、黄连、迷迭香、艾草、黄芩、金银花混匀后，水提，干燥，得提取物备用；
（2）、单硬脂酸甘油酯、淀粉、果胶、壳聚糖混匀后，加适量水，搅拌均匀，得凝胶溶液；
（3）提取物、凝胶溶液以及其余原料混合后，于温度 45-50℃搅拌 8-10 小时，再于温度 28-30℃下在超声电功率 350W 条件下分散 3.5-4 小时，然后再在超声电功率 250W条件下分散 4 -5小时，过滤，78-80℃真空干燥 24-26 小时，即得。
使用方法为：将本发明保鲜剂与碎冰混合，冻成保鲜冰；将鲜虾放入保鲜冰中，0-4℃冷藏。
本发明的有益效果为：本发明可大副提高河虾运输与暂养成活率，用户使用方便，傻瓜式操作，本发明绿色环保，对水产品品质无影响，人食用无害。本产品不仅对水产品无害，所添加的中药提取物等原料而且还能排出水产品体内毒素和药物残留，消除土腥味、柴油味。本发明采用凝胶包覆的形式，使得本发明的保鲜剂在使用过程中缓慢释放，从而有效延长保鲜时间。利用硅藻土具有的孔隙作为保鲜剂的载体，也能够一定程度增加缓释效果。而且，本发明提供的保鲜剂同样适用于其他海鲜。
具体实施方式
一种缓释河虾保鲜剂，其是由下述重量(kg)的原料制得：水适量、淀粉3、硅藻土3、果胶1、壳聚糖0.4、茶多酚0.4、大蒜素0.1、龙胆草1、黄连4、迷迭香4、艾草5、黄芩10、金银花1、单硬脂酸甘油酯0.5、赖氨酸6、色氨酸4、苯丙氨酸2、蛋氨酸5、苏氨酸3、异亮氨酸4、缬氨酸4、50-52%果酸12、复合维生素9、葡萄糖12、粗蛋白质12、海水晶8。
所述的一种缓释河虾保鲜剂，制备方法为：
(1)、龙胆草、黄连、迷迭香、艾草、黄芩、金银花混匀后，水提，干燥，得提取物备用；
（2）、单硬脂酸甘油酯、淀粉、果胶、壳聚糖混匀后，加适量水，搅拌均匀，得凝胶溶液；
（3）提取物、凝胶溶液以及其余原料混合后，于温度50℃搅拌 8小时，再于温度30℃下在超声电功率 350W 条件下分散 3.5小时，然后再在超声电功率 250W条件下分散 4小时，过滤，80℃真空干燥 24小时，即得。
跟现有技术相比，本实施例提供的虾类保鲜剂，使贮藏期由单用碎冰的9天延长到23天，保鲜效果更好，虾类不变色、不变质。
Claims (3)
1.一种缓释河虾保鲜剂，其特征在于：其是由下述重量份的原料制得：水适量、淀粉3-6、硅藻土1-3、果胶1-2、壳聚糖0.4-0.5、茶多酚0.2-0.4、大蒜素0.1-0.2、龙胆草1-3、黄连4-8、迷迭香4-6、艾草5-8、黄芩10-12、金银花1-2、单硬脂酸甘油酯0.3-0.5、赖氨酸6-8、色氨酸4-5、苯丙氨酸2-3、蛋氨酸5-6、苏氨酸3-4、异亮氨酸4-5、缬氨酸4-5、50-52%果酸12-13、复合维生素9-10、葡萄糖12-13、粗蛋白质12-13、海水晶8-9。
2.根据权利要求1所述的一种缓释河虾保鲜剂，其特征在于：
制备方法为：
(1)、龙胆草、黄连、迷迭香、艾草、黄芩、金银花混匀后，水提，干燥，得提取物备用；
（2）、单硬脂酸甘油酯、淀粉、果胶、壳聚糖混匀后，加适量水，搅拌均匀，得凝胶溶液；
（3）提取物、凝胶溶液以及其余原料混合后，于温度 45-50℃搅拌 8-10 小时，再于温度 28-30℃下在超声电功率 350W 条件下分散 3.5-4 小时，然后再在超声电功率 250W条件下分散 4 -5小时，过滤，78-80℃真空干燥 24-26 小时，即得。
3.根据权利要求1所述的一种缓释河虾保鲜剂，其特征在于：本发明的使用方法为：将本发明保鲜剂与碎冰混合，冻成保鲜冰，将鲜虾放入保鲜冰中，0-4℃冷藏。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123491A (zh) * | 2018-09-21 | 2019-01-04 | 浙江海洋大学 | 一种利用浓盐水加工淡菜干的方法 |
| CN112088931A (zh) * | 2020-10-20 | 2020-12-18 | 福建农林大学 | 一种抑制虾黑变的保鲜方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824117A (zh) * | 2015-05-15 | 2015-08-12 | 伍祖林 | 水产品保鲜剂 |
| CN105076365A (zh) * | 2014-05-21 | 2015-11-25 | 刘静兵 | 一种青椒保鲜剂 |
| CN105105284A (zh) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | 一种鲜虾保鲜剂 |
| CN105475471A (zh) * | 2015-12-28 | 2016-04-13 | 青岛博泰美联化工技术有限公司 | 一种葡萄保鲜剂 |
-
2016
- 2016-05-03 CN CN201610279508.9A patent/CN105918426A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076365A (zh) * | 2014-05-21 | 2015-11-25 | 刘静兵 | 一种青椒保鲜剂 |
| CN104824117A (zh) * | 2015-05-15 | 2015-08-12 | 伍祖林 | 水产品保鲜剂 |
| CN105105284A (zh) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | 一种鲜虾保鲜剂 |
| CN105475471A (zh) * | 2015-12-28 | 2016-04-13 | 青岛博泰美联化工技术有限公司 | 一种葡萄保鲜剂 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123491A (zh) * | 2018-09-21 | 2019-01-04 | 浙江海洋大学 | 一种利用浓盐水加工淡菜干的方法 |
| CN109123491B (zh) * | 2018-09-21 | 2022-02-18 | 浙江海洋大学 | 一种利用浓盐水加工淡菜干的方法 |
| CN112088931A (zh) * | 2020-10-20 | 2020-12-18 | 福建农林大学 | 一种抑制虾黑变的保鲜方法 |
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