CN107079974A - 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, allicin, fumaric acid, purple bergenia herb extraction, 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, allicin, richness Horse acid, purple bergenia herb are extracted, the organic mixing of water, and scientific compatibility is formed, and its compound method is as follows:

Formula is (by weight percentage)

The acetylamino 2.8% of 2.6% nisin of plants essential oil 3.1%

The luteole 3.6% of 2.9% reuterin of antelope methyl chitosan 2.5%

The milk thistle extract 2.3% of 2.5% sodium benzoate of apple extract 2.2%

The purple bergenia herb of 2.1% fumaric acid of allicin 1.3% extracts 1.6%

Water 70.5%

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 335 minutes, 29.5 °C of constant temperature stands 345 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, allicin, fumaric acid, purple bergenia herb are extracted in the water for admixing second anaerobic jar percentage half and stir 365 Minute, 25.5 °C of constant temperature stands 360 minutes, can suppress bacterial micro-organism cellular respiration, so as to reach that flesh of fish meat is protected with color and luster Fresh time lengthening, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 370 minutes, constant-temperatureanaerobic anaerobic It is finished product after 132.5 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 2.6%, breast Acid streptococci element 3.1%, acetylamino 2.8%, antelope methyl chitosan 2.9%, reuterin 2.5%, luteole 3.6%, apple Extract 2.5%, sodium benzoate 2.2%, milk thistle extract 2.3%, allicin 2.1%, fumaric acid 1.3%, purple bergenia herb are extracted 1.6%th, water 70.5%, is 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 335 minutes, constant temperature 29.5 °C stand 345 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, allicin, fumaric acid, purple bergenia herb are extracted and mixed Enter in the water of second anaerobic jar percentage half and stir 365 minutes, 25.5 °C of constant temperature stands 360 minutes, can suppress bacterium micro- Biological cell is breathed, so as to reach flesh of fish meat and colorkeeping time lengthening, then the liquid in two anaerobic jars is mixed again Close in an anaerobic jar, stir 370 minutes, constant-temperatureanaerobic anaerobic is finished product after 132.5 hours.

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, allicin, rich horse Acid, purple bergenia herb are extracted, the organic mixing of water, and scientific compatibility is formed, and its compound method is as follows:

Formula is (by weight percentage)

The acetylamino 2.8% of 2.6% nisin of plants essential oil 3.1%

The luteole 3.6% of 2.9% reuterin of antelope methyl chitosan 2.5%

The milk thistle extract 2.3% of 2.5% sodium benzoate of apple extract 2.2%

The purple bergenia herb of 2.1% fumaric acid of allicin 1.3% extracts 1.6%

Water 70.5%

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 335 minutes, 29.5 °C of constant temperature stands 345 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, allicin, fumaric acid, purple bergenia herb are extracted in the water for admixing second anaerobic jar percentage half and stir 365 Minute, 25.5 °C of constant temperature stands 360 minutes, can suppress bacterial micro-organism cellular respiration, so as to reach that flesh of fish meat is protected with color and luster Fresh time lengthening, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 370 minutes, constant-temperatureanaerobic anaerobic It is finished product after 132.5 hours.