CN107041417A - A kind of compound method for oppressing antistaling agent - Google Patents

Abstract

The invention discloses a kind of compound method for oppressing antistaling agent.The technical scheme is that being achieved in that, the product is that, with plants essential oil, nisin, acetylamino, antelope methyl chitosan, reuterin, luteole, apple extract, sodium benzoate, milk thistle extract, methyl glucoside, propionic acid ammonium, sodium chondroitin sulfate, the organic mixing of water, scientific compatibility is formed.

Description

A kind of compound method for oppressing antistaling agent

Technical field

The invention belongs to biological food technical field of preservation of fresh, the specifically related to antibacterial with prevention food spoilage effect Matter is a kind of compound method of flesh of fish antistaling agent of base stock.

Background technology

The flesh of fish is rich in protein, can promote to be rich in such as zinc, selenium and the iodine of mineral matter in the fast-growth of bone and muscle, fish, All it is the nutriment required for child's bone, muscle growth and immune system are set up, most importantly, fish oil content is high Fish inside containing abundant aliphatic acid, such as salmon, mackerel, the growth to brain play very crucial effect, but oppress The corrupt fast fresh keeping time of speed is not long, because the most muscle groups of the flesh of fish are split by shallow bid loose connective tissue, bacterium easily with It campes into each muscle, and after death, the Heshui such as its gill, internal organ and bacteria containing amount are more, beneficial to bacterial reproduction, and pass through fish for fish Rib and the big blood vessel in backbone side, spread along each musculature, accelerate flesh of fish corruption, few containing sugar because oppressing, and produce lactic acid also less, stiff Time is short, into breaks down proteins self-dissolving, and procreation causes corruption to flora rapidly.

The content of the invention

The purpose of the present invention is that, according to above-mentioned weak point, and mould and ferment in fish food can effectively be suppressed by developing one kind The growth and breeding of female bacterium, extend the processed fish meat products shelf-life, can suppress bacterial micro-organism cellular respiration, so as to reach flesh of fish meat With the fresh-keeping agent compounding method of the flesh of fish of colorkeeping time lengthening.The technical scheme is that be achieved in that, the product be with Plants essential oil, nisin, acetylamino, antelope methyl chitosan, reuterin, luteole, apple extract, Sodium benzoate, milk thistle extract, methyl glucoside, propionic acid ammonium, sodium chondroitin sulfate, the organic mixing of water, scientific compatibility and Into its compound method is as follows:

Formula is (by weight percentage)

The acetylamino 3% of 2.8% nisin of plants essential oil 3.5%

The luteole 3.8% of 3.1% reuterin of antelope methyl chitosan 2.7%

The milk thistle extract 2.2% of 2.3% sodium benzoate of apple extract 2%

The sodium chondroitin sulfate 1.5% of 1.9% propionic acid ammonium of methyl glucoside 1.2%

Water 70%

Preparing process:

The flesh of fish antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using miscellaneous with suppression Plants essential oil, nisin, acetylamino, antelope methyl chitosan, the reuterin of bacterium and spoilage organisms admix first In the water of anaerobic jar percentage half, stir 345 minutes, 30.5 °C of constant temperature stands 355 minutes, effectively can suppress in fish food The growth and breeding of yeast and mold, extend the processed fish meat products shelf-life, then luteole, apple extract, sodium benzoate, Milk thistle extract, methyl glucoside, propionic acid ammonium, sodium chondroitin sulfate are admixed in the water of second anaerobic jar percentage half Stirring 375 minutes, 26.5 °C of constant temperature stands 370 minutes, can suppress bacterial micro-organism cellular respiration, thus reach flesh of fish meat with Colorkeeping time lengthening, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 380 minutes, permanent Warm anaerobism is finished product after 134 hours.

Beneficial effect：

The growth and breeding of yeast and mold in fish food can effectively be suppressed, extend the processed fish meat products shelf-life, to product Color and luster, mouthfeel and smell have no effect, and can suppress bacterial micro-organism cellular respiration, so as to reach flesh of fish meat and colorkeeping Time lengthening.

Embodiment

The flesh of fish antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Plants essential oil 2.8%, breast Acid streptococci element 3.5%, acetylamino 3%, antelope methyl chitosan 3.1%, reuterin 2.7%, luteole 3.8%, apple Extract 2.3%, sodium benzoate 2%, milk thistle extract 2.2%, methyl glucoside 1.9%, propionic acid ammonium 1.2%, chondroitin sulfate Sodium 1.5%, water 70%, are mixed, using with plants essential oil, nisin, the acetyl ammonia for suppressing miscellaneous bacteria and spoilage organisms Base, antelope methyl chitosan, reuterin are admixed in the water of first anaerobic jar percentage half, are stirred 345 minutes, constant temperature 30.5 °C stand 355 minutes, can effectively suppress the growth and breeding of yeast and mold in fish food, and extension processed fish meat products are protected The matter phase, then luteole, apple extract, sodium benzoate, milk thistle extract, methyl glucoside, propionic acid ammonium, sulfuric acid is soft Ossein sodium is admixed to be stirred 375 minutes in the water of second anaerobic jar percentage half, and 26.5 °C of constant temperature stands 370 minutes, can press down Bacterial micro-organism cellular respiration processed, so that flesh of fish meat and colorkeeping time lengthening are reached, then again in two anaerobic jars Liquid be blended in an anaerobic jar, stir 380 minutes, constant-temperatureanaerobic anaerobic after 134 hours be finished product.

Claims (1)

1. the technical scheme is that being achieved in that, the product is with plants essential oil, nisin, acetylamino, antelope Methyl chitosan, reuterin, luteole, apple extract, sodium benzoate, milk thistle extract, methyl glucoside Glycosides, propionic acid ammonium, sodium chondroitin sulfate, the organic mixing of water, scientific compatibility are formed, and its compound method is as follows:

Formula is (by weight percentage)

The acetylamino 3% of 2.8% nisin of plants essential oil 3.5%

The luteole 3.8% of 3.1% reuterin of antelope methyl chitosan 2.7%

The milk thistle extract 2.2% of 2.3% sodium benzoate of apple extract 2%

The sodium chondroitin sulfate 1.5% of 1.9% propionic acid ammonium of methyl glucoside 1.2%

Water 70%

Preparing process:

The flesh of fish antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using miscellaneous with suppression Plants essential oil, nisin, acetylamino, antelope methyl chitosan, the reuterin of bacterium and spoilage organisms admix first In the water of anaerobic jar percentage half, stir 345 minutes, 30.5 °C of constant temperature stands 355 minutes, effectively can suppress in fish food The growth and breeding of yeast and mold, extend the processed fish meat products shelf-life, then luteole, apple extract, sodium benzoate, Milk thistle extract, methyl glucoside, propionic acid ammonium, sodium chondroitin sulfate are admixed in the water of second anaerobic jar percentage half Stirring 375 minutes, 26.5 °C of constant temperature stands 370 minutes, can suppress bacterial micro-organism cellular respiration, thus reach flesh of fish meat with Colorkeeping time lengthening, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 380 minutes, permanent Warm anaerobism is finished product after 134 hours.