CN107047729A - 一种鱼肉保鲜剂的配制方法 - 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
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/02—Acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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
- A23V2250/00—Food ingredients
- A23V2250/30—Other Organic compounds
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Abstract
本发明公开了一种鱼肉保鲜剂的配制方法。本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、乙酰氨基、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、聚赖氨酸、丙酸钙、芹菜籽油、水有机混合,科学配伍而成。
Description
技术领域
本发明属于食品生物保鲜技术领域, 具体涉及具有预防食品腐败作用的抗菌物质为基本原料的一种鱼肉保鲜剂的配制方法。
背景技术
鱼肉富含蛋白质，能促进骨骼和肌肉的快速生长，鱼中富含矿物质的比如锌、硒和碘，都是小孩子骨骼、肌肉生长和免疫系统建立所需要的营养物质，最为重要的是，鱼油含量高的鱼里面含有丰富的脂肪酸，比如鲑鱼、鲭鱼，对大脑的生长起着非常关键的作用，但鱼肉腐败速度快保鲜时间不长，因鱼肉绝大部分肌肉群为小股疏松结缔组织所分割,细菌易随其进入各肌肉安营扎寨，鱼死后,它的鳃、内脏等合水及含菌量多,利于细菌繁殖,并穿越鱼肋与脊柱边大血管,沿各肌肉组织蔓延,加速鱼肉腐败，因鱼肉含糖少,产生乳酸也少,僵直时间短,进入蛋白质分解自溶,菌群迅速繁衍导致腐败。
发明内容
本发明的目的是根据上述不足之处,而研制一种能有效抑制鱼肉食品中霉菌和酵母菌的滋生和繁殖，延长鱼肉产品保质期，能抑制细菌微生物细胞呼吸，从而达到鱼肉肉质与色泽保鲜时间延长的鱼肉保鲜剂配制方法。
本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、乙酰氨基、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、 苹果提取物、苯甲酸钠、水飞蓟提取物、聚赖氨酸、丙酸钙、芹菜籽油、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
植物精油2.2% 乳酸链球菌素2.8% 乙酰氨基2.5%
羚甲基壳聚糖2.6% 罗伊氏菌素2.1% 玉米黄素3.2%
苹果提取物2.7% 苯甲酸钠2.5% 水飞蓟提取物2.4%
聚赖氨酸2.2% 丙酸钙1.7% 芹菜籽油1.8%
水71.3%
配制工艺:
该鱼肉保鲜剂是将上述产品按重量百分比配齐, 混合制成，其步骤：采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、乙酰氨基、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌315分钟，恒温28°C静置330分钟，能有效抑制鱼肉食品中霉菌和酵母菌的滋生和繁殖，延长鱼肉产品保质期，再把玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、聚赖氨酸、丙酸钙、芹菜籽油拌入第二个厌氧罐百分比一半的水中搅拌350分钟，恒温24°C静置345分钟，能抑制细菌微生物细胞呼吸，从而达到鱼肉肉质与色泽保鲜时间延长，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌355分钟，恒温厌氧131小时后即为成品。
有益效果：
能有效抑制鱼肉食品中霉菌和酵母菌的滋生和繁殖，延长鱼肉产品保质期，对产品的色泽、口感及气味无任何影响，能抑制细菌微生物细胞呼吸，从而达到鱼肉肉质与色泽保鲜时间延长。
具体实施方式
本发明的鱼肉保鲜剂主要由下述重量百分比原料组成，其步骤:植物精油2.2% 乳酸链球菌素2.8%、乙酰氨基2.5%、羚甲基壳聚糖2.6%、罗伊氏菌素2.1%、玉米黄素3.2%、苹果提取物2.7%、苯甲酸钠2.5%、水飞蓟提取物2.4%、聚赖氨酸2.2%、丙酸钙1.7%、芹菜籽油1.8%、水71.3%，混合制成，采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、乙酰氨基、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌315分钟，恒温28°C静置330分钟，能有效抑制鱼肉食品中霉菌和酵母菌的滋生和繁殖，延长鱼肉产品保质期，再把玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、聚赖氨酸、丙酸钙、芹菜籽油拌入第二个厌氧罐百分比一半的水中搅拌350分钟，恒温24°C静置345分钟，能抑制细菌微生物细胞呼吸，从而达到鱼肉肉质与色泽保鲜时间延长，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌355分钟，恒温厌氧131小时后即为成品。
Claims (1)
1.本发明的技术方案是这样实现,该产品是以植物精油、乳酸链球菌素、乙酰氨基、羚甲基壳聚糖、罗伊氏菌素、玉米黄素、 苹果提取物、苯甲酸钠、水飞蓟提取物、聚赖氨酸、丙酸钙、芹菜籽油、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
植物精油2.2% 乳酸链球菌素2.8% 乙酰氨基2.5%
羚甲基壳聚糖2.6% 罗伊氏菌素2.1% 玉米黄素3.2%
苹果提取物2.7% 苯甲酸钠2.5% 水飞蓟提取物2.4%
聚赖氨酸2.2% 丙酸钙1.7% 芹菜籽油1.8%
水71.3%
配制工艺:
该鱼肉保鲜剂是将上述产品按重量百分比配齐, 混合制成，其步骤：采用具有抑制杂菌及腐败菌的植物精油、乳酸链球菌素、乙酰氨基、羚甲基壳聚糖、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中，搅拌315分钟，恒温28°C静置330分钟，能有效抑制鱼肉食品中霉菌和酵母菌的滋生和繁殖，延长鱼肉产品保质期，再把玉米黄素、苹果提取物、苯甲酸钠、水飞蓟提取物、聚赖氨酸、丙酸钙、芹菜籽油拌入第二个厌氧罐百分比一半的水中搅拌350分钟，恒温24°C静置345分钟，能抑制细菌微生物细胞呼吸，从而达到鱼肉肉质与色泽保鲜时间延长，然后再把二个厌氧罐中的液体混合在一个厌氧罐中，搅拌355分钟，恒温厌氧131小时后即为成品。
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| CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
| CN104544472A (zh) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | 一种含有普鲁兰多糖的虾类保鲜剂 |
| CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008278882A (ja) * | 2007-04-09 | 2008-11-20 | Miyazaki Prefecture | 焼酎の蒸留粕を用いた漬け床及び加工食品の製造方法 |
| CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
| CN104544472A (zh) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | 一种含有普鲁兰多糖的虾类保鲜剂 |
| CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
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