CN106665799B - Turbot preservative and preparation method thereof - Google Patents
Turbot preservative and preparation method thereof Download PDFInfo
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- CN106665799B CN106665799B CN201611104785.2A CN201611104785A CN106665799B CN 106665799 B CN106665799 B CN 106665799B CN 201611104785 A CN201611104785 A CN 201611104785A CN 106665799 B CN106665799 B CN 106665799B
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title claims abstract description 34
- 241000157468 Reinhardtius hippoglossoides Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000000341 volatile oil Substances 0.000 claims abstract description 35
- 235000004347 Perilla Nutrition 0.000 claims abstract description 30
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 24
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 24
- 238000000605 extraction Methods 0.000 claims abstract description 12
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- YSJGOMATDFSEED-UHFFFAOYSA-M behentrimonium chloride Chemical compound [Cl-].CCCCCCCCCCCCCCCCCCCCCC[N+](C)(C)C YSJGOMATDFSEED-UHFFFAOYSA-M 0.000 claims abstract description 7
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 229960002442 glucosamine Drugs 0.000 claims abstract description 7
- 229920001218 Pullulan Polymers 0.000 claims abstract description 6
- 239000004373 Pullulan Substances 0.000 claims abstract description 6
- 235000019423 pullulan Nutrition 0.000 claims abstract description 6
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract 4
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract 2
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract 2
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 23
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 22
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 22
- 239000011780 sodium chloride Substances 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 229910021538 borax Inorganic materials 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000004328 sodium tetraborate Substances 0.000 claims description 12
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 11
- 229960000304 folic acid Drugs 0.000 claims description 11
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- 239000011724 folic acid Substances 0.000 claims description 11
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 11
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- 238000003756 stirring Methods 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 10
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 claims description 5
- 229960000583 acetic acid Drugs 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 5
- 229940083982 sodium phytate Drugs 0.000 claims description 5
- LXAHHHIGZXPRKQ-UHFFFAOYSA-N 5-fluoro-2-methylpyridine Chemical compound CC1=CC=C(F)C=N1 LXAHHHIGZXPRKQ-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
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- 238000001256 steam distillation Methods 0.000 claims description 4
- 238000002137 ultrasound extraction Methods 0.000 claims description 4
- 238000003809 water extraction Methods 0.000 claims description 4
- 229920002101 Chitin Polymers 0.000 claims description 2
- 230000000850 deacetylating effect Effects 0.000 claims 1
- 238000000967 suction filtration Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 18
- 241000251468 Actinopterygii Species 0.000 abstract description 13
- 235000019688 fish Nutrition 0.000 abstract description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 12
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- 241000269981 Bothidae Species 0.000 abstract description 7
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
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- 229910052757 nitrogen Inorganic materials 0.000 abstract description 6
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
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- 150000004676 glycans Chemical class 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 244000124853 Perilla frutescens Species 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
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- 235000014102 seafood Nutrition 0.000 description 4
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 3
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 3
- 239000004327 boric acid Substances 0.000 description 3
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- 238000007599 discharging Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
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- 235000015170 shellfish Nutrition 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 208000035404 Autolysis Diseases 0.000 description 1
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- 241001454694 Clupeiformes Species 0.000 description 1
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000008558 Osteophyte Diseases 0.000 description 1
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- 235000019513 anchovy Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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- 230000028043 self proteolysis Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a turbot preservative and a preparation method thereof, wherein the preservative comprises 5-10 parts of pullulan polysaccharide, 5-15 parts of cinnamon essential oil, 20-50 parts of perilla water, 0.5-1.8 parts of nanoscale corn starch, 0.2-0.8 part of glucosamine, 0.01-0.08 part of behenyl trimethyl ammonium chloride and 0.00001-0.00005 part of chlorine dioxide. The beneficial effects are that: the prepared turbot preservative has excellent color protection, preservation, water retention, fishy smell removal and corrosion prevention performances, has strong oxidation resistance, can inhibit the oxidative rancidity of fat and the self-degradation of protein, effectively delays the increase of total bacteria and volatile basic nitrogen, can greatly prolong the preservation time of fishes on the premise of ensuring the flavor and taste of turbots, and has high edible safety; provides a preparation method of the preservative with high extraction rate of cinnamon essential oil and perilla water; the preparation method of the preservative is simple, is suitable for industrial production, and has high economic benefit.
Description
Technical Field
The invention relates to the technical field of fish preservation, in particular to a turbot preservative and a preparation method thereof.
Background
The turbot has the advantages of thick meat, good quality, fineness, delicious taste, few bone spurs, small visceral mass, high meat yield, rich colloid on fin edges, smooth and moist mouthfeel, skirt edges similar to turtles and the flavor of sea cucumbers, high nutritional value, ideal health-care and beauty food, capability of being dried, roasted fish slices, smoked fish and the like besides fresh food, great popularity of consumers, wide market and high economic value. However, the freshness of turbot, a seafood product, is of exceptional importance. If the treatment is not good, the storage time is short, and the nutritional value and the appearance of the turbot are influenced, so that the consumption of the turbot by people is influenced.
The seafood product contains abundant protein and various unsaturated fatty acids, has high moisture content, is easy to generate fat oxidation and microorganism breeding in the preservation process, and is easy to be decomposed and deteriorated by putrefying microorganisms under common conditions. For example, anchovy contains enzyme with high activity in vivo, and can rot due to autolysis within a few days or even hours. In recent years, the mariculture industry in China is rapidly developed, and the mode mainly based on fresh and alive sales cannot adapt to the condition of rapid yield increase. The fresh-keeping of the marine culture fish and shellfish is carried out by utilizing ice storage or frozen storage, and the significance is great. However, the fish and shellfish still have a series of changes during the low-temperature storage period, and the changes seriously affect the freshness and the eating quality of the fish and shellfish meat. Preservation is one of the main factors restricting the development of seafood industry.
At present, the common aquatic product fresh-keeping technologies at home and abroad mainly comprise low-temperature fresh-keeping, chemical fresh-keeping, modified atmosphere fresh-keeping, irradiation fresh-keeping and the like. The physical fresh-keeping method has high cost and large limitation, along with the improvement of environmental awareness and the development of fresh-keeping technology, the safety of chemical fresh-keeping gradually arouses the worry of people, and some biological fresh-keeping technologies which take natural nontoxic biological fresh-keeping agents as raw materials gradually arouse the attention of people and are applied to the processes of processing, storing, transporting and consuming aquatic products. The natural biological preservative can reduce the adverse effect of the chemically synthesized bactericide on human health and effectively prevent the drug resistance of pathogenic bacteria when used for preserving aquatic products. Is considered to be the most promising development direction in the field of food additive research and is an important way for developing novel high-efficiency seafood biological preservative.
The prior art, such as the Chinese patent with the publication number of CN103719233B, discloses a marine fish and shrimp preservative, a preparation method and a use method thereof. The marine fish and shrimp preservative prepared by the method has better antibacterial and preservative effects by organic combination of the components, can effectively inhibit the blackening of shrimps in the refrigeration process, effectively delay the increase of the total number of bacteria and volatile basic nitrogen, and prolong the preservation period. The invention discloses a novel composite aquatic product preservative and a preparation method thereof, which belong to Chinese patent with an authorization publication number of CN 103734274B. The method has simple preparation steps, and the prepared preservative is compounded with various natural biological preservatives, can inhibit the survival of various bacteria and microorganisms, has the characteristics of good sterilization and bacteriostasis effects, wide action range, lasting action time and the like, and has strong practicability. The patent of Chinese invention with the publication number of CN104041912B discloses a natural marine product preservative and a preparation method thereof, the preservative prepared by the method can effectively play roles of bacteriostasis, antioxidation and protein decomposition inhibition, has good effect on marine product preservation, is especially applied to partial freezing and normal temperature preservation, and can greatly prolong the preservation storage period. The original quality of the aquatic products is kept in the preservation period, so that the quality of the aquatic products is effectively guaranteed. The aquatic product preservative is not suitable for turbots, so that a preservative specially aiming at the turbots is needed.
Disclosure of Invention
The invention aims to provide the special preservative for the turbot with excellent color protection, fresh keeping, water retention, fishy smell removal and corrosion prevention performances and the preparation method thereof.
Aiming at the problems mentioned in the background technology, the invention adopts the technical scheme that:
adding 5-8 parts of trehalose, 0.1-0.5 part of sodium phytate, 5-10 parts of pullulan and 0.2-0.5 part of chitosan into 20-30 parts of distilled water, reacting for 0.3-0.8 h, adding 3-5 parts of EDTA disodium and 5-15 parts of cinnamon essential oil, heating in a water bath at 50-60 ℃, reacting for 1.5-2.5 h, cooling to room temperature after a reddish brown oil layer disappears, adding 20-50 parts of perilla water, 0.5-1.8 parts of nano corn starch, 0.2-0.8 part of glucosamine and 0.01-0.08 part of behenyl trimethyl ammonium chloride, fully reacting for 0.2-0.5 h, adjusting the pH to 4.5-6.5 by using glacial acetic acid, stirring in the whole preparation process at a stirring speed of 100-200 r/min, concentrating and drying in a vacuum at a low temperature of 10-15 ℃ in a first stage, adjusting the vacuum degree to 0.002-0.004 KPa, and staying for 30-30 min; the temperature of the second stage is-5 to-2 ℃, the vacuum degree is-0.005 to-0.02 KPa, the retention time is 8 to 10 hours, the temperature of the third stage is 15 to 20 ℃, the vacuum degree is 0.01 to 0.05KPa, and the retention time is 30 to 50 minutes. The obtained turbot preservative has excellent color protection, preservation, water retention, fishy smell removal and corrosion prevention performances, has strong oxidation resistance, can inhibit the oxidative rancidity of fat and the self-degradation of protein, effectively delays the increase of total bacteria and volatile basic nitrogen, can greatly prolong the preservation time of fishes on the premise of ensuring the flavor and taste of turbots, and has high edible safety.
Particularly, the cinnamon essential oil component in the turbot preservative is prepared by adopting a microwave-assisted steam distillation method, and the method comprises the following specific steps: adding the cinnamon powder into distilled water according to the material-liquid ratio of 1: 25-1: 45, adding 0.2-0.4 part of NaCl, carrying out ultrasonic crushing for 2-4 min, wherein NaCl and ultrasonic treatment can destroy cinnamon cells, so that cinnamon essential oil components are dissolved out of the cells, and the extraction rate of essential oil is improved. Heating and distilling by microwave low-power boiling water bath with the microwave density of 5-15W/cm3The microwave dissolution assisting time is 10-20 min, the distillation time is 30-50 min, the distillate is received in a reflux pipe, and the microwave dissolution assisting can increase the solubility of the essential oil in water and improve the distillate quantity of the essential oil. Adding 0.1-0.2 part of NaCl and 0.1-0.4 part of vitamin C into the distillate to reduce the content of NaCl and vitamin CThe cinnamon essential oil has solubility in water, and the extraction rate of the essential oil is improved. Fully stirring for 2-4 min, standing for 0.5-1.5 h, layering the liquid, discharging a lower layer of reddish brown oil layer, and drying with anhydrous sodium sulfate to obtain the anhydrous cinnamon essential oil.
Particularly, the perilla water is prepared by adopting an ultrasonic-assisted water extraction method, and the method comprises the following specific steps: taking dry perilla powder, adding a borax water solution dissolved with magnesium sulfate and folic acid according to a material-to-liquid ratio of 1: 40-1: 60, heating in a water bath at the temperature of 50-70 ℃, ultrasonically extracting at the ultrasonic extraction power of 200-400W for 80-100 min, filtering while hot, and concentrating in a vacuum low temperature to obtain the perilla water, wherein the concentration of the borax water solution is 2-4%, the concentration of the magnesium sulfate is 0.01-0.03%, and the concentration of the folic acid is 0.002-0.006%. The magnesium sulfate and the folic acid are added into the boric acid aqueous solution, so that the cells of the perilla can be destroyed, active substances in the perilla can be dissolved out, the solubility of the active substances in the borax aqueous solution can be increased, and the extraction rate of the active substances of the perilla can be improved.
In particular, the chitosan is obtained by deacetylation of chitin, and the technology is the prior art and is not described in detail.
Compared with the prior art, the invention has the advantages that: the prepared turbot preservative has excellent color protection, preservation, water retention, fishy smell removal and corrosion prevention performances, has strong oxidation resistance, can inhibit the oxidative rancidity of fat and the self-degradation of protein, effectively delays the increase of total bacteria and volatile basic nitrogen, can greatly prolong the preservation time of fishes on the premise of ensuring the flavor and taste of turbots, and has high edible safety; provides a preparation method of the preservative with high extraction rate of cinnamon essential oil and perilla water; the preparation method of the preservative is simple, is suitable for industrial production, and has high economic benefit.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The scheme of the invention is further illustrated by the following examples:
example 1:
a turbot preservative and a preparation method thereof comprise the following specific steps:
adding 5-8 parts of trehalose, 0.1-0.5 part of sodium phytate, 5-10 parts of pullulan and 0.2-0.5 part of chitosan into 20-30 parts of distilled water, reacting for 0.3-0.8 h, adding 3-5 parts of EDTA disodium and 5-15 parts of cinnamon essential oil, heating in a water bath at 50-60 ℃, reacting for 1.5-2.5 h, cooling to room temperature after a reddish brown oil layer disappears, adding 20-50 parts of perilla water, 0.5-1.8 parts of nano corn starch, 0.2-0.8 part of glucosamine and 0.01-0.08 part of behenyl trimethyl ammonium chloride, fully reacting for 0.2-0.5 h, adjusting the pH to 4.5-6.5 by using glacial acetic acid, stirring in the whole preparation process at a stirring speed of 100-200 r/min, concentrating and drying in a vacuum at a low temperature of 10-15 ℃ in a first stage, adjusting the vacuum degree to 0.002-0.004 KPa, and staying for 30-30 min; the temperature of the second stage is-5 to-2 ℃, the vacuum degree is-0.005 to-0.02 KPa, the retention time is 8 to 10 hours, the temperature of the third stage is 15 to 20 ℃, the vacuum degree is 0.01 to 0.05KPa, and the retention time is 30 to 50 minutes. The obtained turbot preservative has excellent color protection, preservation, water retention, fishy smell removal and corrosion prevention performances and strong inoxidizability, the nanoscale corn starch, glucosamine and behenyl trimethyl ammonium chloride composition can effectively improve the effects of inhibiting the oxidative rancidity of fat and the self-degradation of protein, can delay the increase of total bacteria and volatile basic nitrogen, reduces the bad smell, can greatly prolong the preservation time of fishes on the premise of ensuring the flavor and taste of turbots, and has high edible safety.
Particularly, the cinnamon essential oil component in the turbot preservative is prepared by adopting a microwave-assisted steam distillation method, and the method comprises the following specific steps: adding the cinnamon powder into distilled water according to the material-liquid ratio of 1: 25-1: 45, adding 0.2-0.4 part of NaCl, carrying out ultrasonic crushing for 2-4 min, wherein NaCl and ultrasonic treatment can destroy cinnamon cells, so that cinnamon essential oil components are dissolved out of the cells, and the extraction rate of essential oil is improved. Heating and distilling by microwave low-power boiling water bath with the microwave density of 5-15W/cm3The microwave dissolution assisting time is 10-20 min, the distillation time is 30-50 min, the distillate is received in a reflux pipe, and the microwave dissolution assisting can increase the solubility of the essential oil in water and improve the distillate quantity of the essential oil. And (3) adding 0.1-0.2 part of NaCl and 0.1-0.4 part of vitamin C into the distillate, wherein the NaCl and the vitamin C can reduce the solubility of cinnamon essential oil in water and improve the extraction rate of the essential oil. Fully stirring for 2-4 min, standing for 0.5-1.5 h, layering the liquid, discharging a lower layer of reddish brown oil layer, and drying with anhydrous sodium sulfate to obtain anhydrous sodium sulfateCinnamon essential oil.
Particularly, the perilla water is prepared by adopting an ultrasonic-assisted water extraction method, and the method comprises the following specific steps: taking dry perilla powder, adding a borax water solution dissolved with magnesium sulfate and folic acid according to a material-to-liquid ratio of 1: 40-1: 60, heating in a water bath at the temperature of 50-70 ℃, ultrasonically extracting at the ultrasonic extraction power of 200-400W for 80-100 min, filtering while hot, and concentrating in a vacuum low temperature to obtain the perilla water, wherein the concentration of the borax water solution is 2-4%, the concentration of the magnesium sulfate is 0.01-0.03%, and the concentration of the folic acid is 0.002-0.006%. The magnesium sulfate and the folic acid are added into the boric acid aqueous solution, so that the cells of the perilla can be destroyed, active substances in the perilla can be dissolved out, the solubility of the active substances in the borax aqueous solution can be increased, and the extraction rate of the active substances of the perilla can be improved.
Example 2:
the most preferable steps of the turbot preservative and the preparation method thereof are as follows:
adding 6 parts of trehalose, 0.3 part of sodium phytate, 7 parts of pullulan polysaccharide and 0.5 part of chitosan into 25 parts of distilled water, reacting for 0.8h, adding 4 parts of disodium EDTA and 10 parts of cinnamon essential oil, heating in a water bath at the temperature of 50 ℃, reacting for 2h, cooling to room temperature after a reddish brown oil layer disappears, adding 30 parts of perilla water, 1.2 parts of nanoscale corn starch, 0.4 part of glucosamine and 0.08 part of behenyltrimethyl ammonium chloride, fully reacting for 0.3h, adjusting the pH to 5.4 by using glacial acetic acid, magnetically stirring in the whole preparation process at the stirring speed of 150r/min, concentrating and drying at low temperature in vacuum, wherein the temperature of the first stage is 12 ℃, the vacuum degree is 0.002KPa, and the retention time is 40 min; the temperature of the second stage is-5 deg.C, the vacuum degree is-0.02 KPa, and the retention time is 9h, the temperature of the third stage is 18 deg.C, the vacuum degree is 0.01KPa, and the retention time is 40 min. The obtained turbot preservative has excellent color protection, preservation, water retention, fishy smell removal and corrosion prevention performances, has strong oxidation resistance, can inhibit the oxidative rancidity of fat and the self-degradation of protein, effectively delays the increase of total bacteria and volatile basic nitrogen, can greatly prolong the preservation time of fishes on the premise of ensuring the flavor and taste of turbots, and has high edible safety.
Particularly, the cinnamon essential oil component in the turbot preservative is extractedThe microwave-assisted steam distillation method is used for preparation, and comprises the following specific steps: adding cortex Cinnamomi Japonici powder into distilled water at a ratio of 1:40, adding 0.3 part of NaCl, ultrasonic crushing for 3min, wherein NaCl and ultrasonic treatment can destroy cortex Cinnamomi Japonici cells, so that cortex Cinnamomi essential oil components can be dissolved out from cells, and the extraction rate of essential oil can be improved. Heating and distilling with microwave low-power boiling water bath, microwave density 10W/cm3The microwave dissolution assisting time is 15min, the distillation time is 40min, the distillate is received in a reflux pipe, and the microwave dissolution assisting can increase the solubility of the essential oil in water and improve the distillate quantity of the essential oil. And 0.2 part of NaCl and 0.3 part of vitamin C are added into the distillate, and the NaCl and the vitamin C can reduce the solubility of cinnamon essential oil in water and improve the extraction rate of the essential oil. Stirring thoroughly for 3min, standing for 1h, demixing the liquid, discharging the lower layer of reddish brown oil layer, and drying with anhydrous sodium sulfate to obtain anhydrous cinnamon essential oil.
Particularly, the perilla water is prepared by adopting an ultrasonic-assisted water extraction method, and the method comprises the following specific steps: taking dry perilla powder, adding a borax water solution in which magnesium sulfate and folic acid are dissolved according to a material-to-liquid ratio of 1:50, heating in a water bath at the temperature of 60 ℃, ultrasonically extracting at the ultrasonic extraction power of 300W for 90min, filtering while hot, and concentrating under vacuum at low temperature to obtain the perilla water, wherein the concentration of the borax water solution is 2-4%, the concentration of the magnesium sulfate is 0.01%, and the concentration of the folic acid is 0.004%. The magnesium sulfate and the folic acid are added into the boric acid aqueous solution, so that the cells of the perilla can be destroyed, active substances in the perilla can be dissolved out, the solubility of the active substances in the borax aqueous solution can be increased, and the extraction rate of the active substances of the perilla can be improved.
The embodiments described above are intended to illustrate the technical solutions of the present invention in detail, and it should be understood that the above-mentioned embodiments are only specific embodiments of the present invention, and are not intended to limit the present invention, and any modification, supplement or similar substitution made within the scope of the principles of the present invention should be included in the protection scope of the present invention.
Claims (1)
1. A turbot preservative is characterized in that: the preservative comprises the following components in parts by weight: 5-8 parts of trehalose, 0.1-0.5 part of sodium phytate, 5-10 parts of pullulan, 0.2-0.5 part of chitosan, 3-5 parts of EDTA disodium, 5-15 parts of cinnamon essential oil, 20-50 parts of perilla water, 3-5 parts of glacial acetic acid, 0.5-1.8 parts of nanoscale corn starch, 0.2-0.8 part of glucosamine, 0.01-0.08 part of behenyl trimethyl ammonium chloride and 0.00001-0.00005 part of chlorine dioxide;
the cinnamon essential oil is prepared by adopting a microwave-assisted steam distillation method, and the method comprises the following specific steps: adding cinnamon powder into distilled water according to a material-liquid ratio of 1: 25-1: 45, adding 0.2-0.4 part of NaCl, carrying out ultrasonic crushing for 2-4 min, carrying out heating distillation in a microwave low-power boiling water bath, wherein the microwave density is 5-15W/cm 3, the microwave dissolution assisting time is 10-20 min, the distillation time is 30-50 min, and the distillate is received in a reflux pipe, so that the solubility of the essential oil in water can be increased by the aid of microwave dissolution, and the distillate quantity of the essential oil can be increased; adding 0.1-0.2 part of NaCl and 0.1-0.4 part of vitamin C into the distillate;
the perilla water is prepared by adopting an ultrasonic-assisted water extraction method, and the method comprises the following specific steps: taking dry perilla powder, adding borax water solution dissolved with magnesium sulfate and folic acid, heating in water bath, ultrasonically extracting, performing suction filtration while hot, and performing vacuum low-temperature concentration to obtain perilla water; the material-liquid ratio of the perilla powder to the borax water solution is 1: 40-1: 60, the concentration of the borax water solution is 2-4%, the concentration of magnesium sulfate is 0.01-0.03%, the concentration of folic acid is 0.002-0.006%, the ultrasonic extraction power is 200-400W, the extraction time is 80-100 min, and the water bath temperature is 50-70 ℃;
the chitosan is obtained by deacetylating chitin;
the preparation method of the turbot preservative comprises the following steps: adding 5-8 parts of trehalose, 0.1-0.5 part of sodium phytate, 5-10 parts of pullulan and 0.2-0.5 part of chitosan into 20-30 parts of distilled water, reacting for 0.3-0.8 h, adding 3-5 parts of EDTA disodium and 5-15 parts of cinnamon essential oil, heating in a water bath at 50-60 ℃, reacting for 1.5-2.5 h, cooling to room temperature after a reddish brown oil layer disappears, adding 20-50 parts of perilla water, 0.5-1.8 parts of nano corn starch, 0.2-0.8 part of glucosamine and 0.01-0.08 part of behenyl trimethyl ammonium chloride, fully reacting for 0.2-0.5 h, adjusting the pH to 4.5-6.5 by using glacial acetic acid, stirring in the whole preparation process at a stirring speed of 100-200 r/min, concentrating and drying in a vacuum at a low temperature of 10-15 ℃, keeping the vacuum degree of 0.002-0.004 KPa, and keeping for 30-30 min; the temperature of the second stage is-5 to-2 ℃, the vacuum degree is-0.005 to-0.02 KPa, the retention time is 8 to 10 hours, the temperature of the third stage is 15 to 20 ℃, the vacuum degree is 0.01 to 0.05KPa, and the retention time is 30 to 50 min.
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| CN1441813A (en) * | 2000-04-13 | 2003-09-10 | 三洋化成工业株式会社 | Crosslinked polymer, process for producing same, absorbent structure and absorbent article |
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