CN108770917A - A kind of dry preservative of krill and preparation method thereof, application - Google Patents
A kind of dry preservative of krill and preparation method thereof, application Download PDFInfo
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- CN108770917A CN108770917A CN201810357339.5A CN201810357339A CN108770917A CN 108770917 A CN108770917 A CN 108770917A CN 201810357339 A CN201810357339 A CN 201810357339A CN 108770917 A CN108770917 A CN 108770917A
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- krill
- dry
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- bamboo
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- 241000239366 Euphausiacea Species 0.000 title claims abstract description 105
- 239000003755 preservative agent Substances 0.000 title claims abstract description 44
- 230000002335 preservative effect Effects 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 33
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 33
- 241001330002 Bambuseae Species 0.000 claims abstract description 33
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 33
- 239000011425 bamboo Substances 0.000 claims abstract description 33
- 235000010298 natamycin Nutrition 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical class [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- BEGBSFPALGFMJI-UHFFFAOYSA-N ethene;sodium Chemical group [Na].C=C BEGBSFPALGFMJI-UHFFFAOYSA-N 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 5
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical class [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 abstract description 4
- 238000001228 spectrum Methods 0.000 abstract description 4
- 241000238557 Decapoda Species 0.000 description 18
- 230000000694 effects Effects 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 239000004311 natamycin Substances 0.000 description 6
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 6
- 229960003255 natamycin Drugs 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 210000005056 cell body Anatomy 0.000 description 4
- -1 non-toxic and safe Substances 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000019771 cognition Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000239370 Euphausia superba Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940106134 krill oil Drugs 0.000 description 1
- 229940001447 lactate Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
-
- 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
The invention discloses a kind of dry preservatives of krill, are grouped as by the group of following parts by weight：3~5 parts of calcium propionates, 3~5 parts of natamycins, 10~15 parts of bamboo extractives, 0.3~0.5 part of vitamin C, 3~5 parts of sodium lactates, 0.5~1 part of sodium ethylene diamine tetracetate, 1~3 part of malic acid.The dry preservative compatibility of krill of the present invention is reasonable, the mutual coordinated of each component, krill dry nutritional ingredient, flavor and color and luster are not influenced, non-toxic and safe, raw material is easy to get, at low cost, efficient, wide spectrum, stability is good, can effectively extend krill dried product storage period in the case where improving krill and doing moisture.The invention also discloses a kind of dry preservative preparation methods of krill, include the following steps：(1) bamboo extractive is prepared；(2) it compounds.The dry preservative preparation method of krill of the present invention, processing step is simple, and operability is strong, low for equipment requirements, is suitble to industrialized production.
Description
Technical field
The present invention relates to a kind of preservatives, more particularly, to dry preservative of a kind of krill and preparation method thereof, application.
Background technology
Krill typically refers to Antarctic krill, it is under the jurisdiction of Arthropoda Crustacea Euphausiacea krill section krill
Belong to, body is smaller, and body is grown generally in 4~6cm, and biological reserves are huge.Krill itself also contain abundant protein,
Mineral element and a variety of unsaturated fatty acids such as EPA, DHA etc. have good medical treatment and healthcare function to human body.In addition, the South Pole
Krill also contains a variety of active ingredients, such as enzyme, chitin and astaxanthin, these substance advantageous are in krill high added value
The exploitation of product greatly improves the comprehensive utilization ratio to krill resource.Currently, the major product form of krill
There are euphausia superba powder and antarctic krill oil, in addition there are the primary product such as dried shrimps, shrimp paste and can.
For example, application publication number CN105077383A, the Chinese patent of data of publication of application 2015.11.25 discloses one kind
The production method of krill dried product, after this method cleans the fresh krill of fishing with seawater including (1), by small
Shrimp, Prawn and prawn carry out specification classification to krill；(2) South Pole phosphorus of step (1) pretreated unified specification will be passed through
Shrimp is put into digester, carries out boiling or boiling water steams, salt is added, water temperature heating is steamed to 75~95 DEG C of boilings or boiling water
After a certain period of time, krill is pulled out and is drained；(3) it uses hot blast drying or solarization to dry, makes in the krill
Moisture weight content is reduced to 18~20%；(4) by the vacuum packaging of the krill dried product of step (3) or conventional seals packet
Dress.Sense organ cognition degree and acceptance that krill bakes shrimp can be obviously improved by improving moisture, but high moisture content can shorten
Krill bakes shrimp storage period, can only be by krill in the production method therefore, in order to ensure that the storage period of krill product
Moisture be reduced to 18~20%, just cause the shrimp soma of krill hard in this way, mouthfeel is not good enough, and frangible.
Invention content
The present invention is that the production method of the krill dried product in order to solve the prior art is to ensure krill product
Storage period the moisture of krill can only be reduced to 18~20%, cause the shrimp soma of krill hard, mouthfeel owe
Good and frangible problem, it is reasonable to provide a kind of compatibility, the mutual coordinated of each component, does not influence the dry nutrition of krill
Ingredient, flavor and color and luster, non-toxic and safe, raw material are easy to get, at low cost, and efficient, wide spectrum, stability is good, can improve krill
Effectively extend the dry preservative of krill of krill dried product storage period in the case of dry moisture.
The present invention also provides a kind of dry preservative preparation methods of krill, and processing step is simple, and operability is strong, right
Equipment requirement is low, is suitble to industrialized production.
To achieve the goals above, the present invention uses following technical scheme：
A kind of dry preservative of krill of the present invention, the dry preservative of krill are grouped by the group of following parts by weight
At：3~5 parts of calcium propionates, 3~5 parts of natamycins, 10~15 parts of bamboo extractives, 0.3~0.5 part of vitamin C, 3~5 parts of breasts
Sour sodium, 0.5~1 part of sodium ethylene diamine tetracetate, 1~3 part of malic acid.The roasting shrimp of krill can be obviously improved by improving moisture
Sense organ cognition degree and acceptance, but high moisture content can shorten krill and bake shrimp storage period, therefore inquire into krill and bake shrimp
Moisture and its quality and shelf life between relationship seem very necessary, based on this because the present invention provides a kind of complete
The dry preservative of new krill is to solve the above problems.Calcium propionate in the dry preservative of krill of the present invention can effectively prevent
It goes mouldy, inhibits the production of der Pilz and aerophile bacterium, but have no rejection ability to saccharomycete；And natamycin is to nearly all
Mould and yeast there is resistancing action, but it is then invalid to bacterium；Contain bamboo-leaves flavones isoreactivity component in bamboo extractive, it is right
Functions on common pollutant bacteria and pathogenic bacteria have apparent inhibition and killing effect, and itself have preferable stability, therefore the present invention
In again add bamboo extractive with natamycin into mutually making up, to enhance antibacterial intensity；If natamycin is aoxidized, suppression
Bacterium activity then declines, therefore vitamin C is added in the present invention again to prevent natamycin from being aoxidized；Sodium lactate can reduce product
Water activity, to prevent microorganism from growing, and its lactate ion has bacteria resistance function group, to salmonella and golden yellow Portugal
It is the key that the product of the present invention can be in long-term preservation under high moisture levels that grape coccus, which has inhibiting effect, sodium lactate,；Ethylenediamine
Tetraacethyl sodium is a kind of chelating agent, and heavy metal can influence the stability of natamycin, therefore ethylenediamine tetraacetic is added in the present invention again
Sodium acetate is in order to avoid the bacteriostatic activity of natamycin is impacted；Malic acid is antibacterial reinforcing agent, can reduce the pH value of boiling liquid,
And the hydrogen ion in system can cause the variation of microbial cell membrane charge, influence absorption and micro- life of the microorganism to nutriment
The activity of enzyme in object metabolic process, to inhibit the activity of microorganism.The dry preservative compatibility of krill of the present invention is reasonable, respectively
The mutual coordinated of component does not influence krill dry nutritional ingredient, flavor and color and luster, non-toxic and safe, and raw material is easy to get, cost
Low, efficient, wide spectrum, stability is good, and it is drying effectively to extend krill in the case where improving krill and doing moisture
Product storage period, to efficiently solve krill, dry existing in process of production " moisture reduction leads to South Pole phosphorus
The shrimp soma of shrimp is hard, and mouthfeel is not good enough, and frangible, and moisture high storage period is shorter " this technical problem.
A kind of dry preservative preparation method of krill, includes the following steps：
(1) bamboo extractive is prepared：The fresh leaf of bamboo is placed in extractor, the quality of 7~10 times of leaf of bamboo quality is added
The ethanol solution that content is 80~90%, it is 2~3MPa to adjust extraction pressure tank, after being warming up to 30~35 DEG C, with frequency for 50
The ultrasonic wave assisted extraction at least 3h of~70KHz；Filtered fluid is obtained after obtained extracting solution is filtered；It is dense that filtered fluid is placed in vacuum
In contracting tank, concentration is carried out at a temperature of 3~5 DEG C until paste, obtains condensed cream；Condensed cream is subjected to low temperature drying, crushed 150
Mesh sieves to get bamboo extractive.The preparation method that bamboo extractive is defined in the present invention is carried by ultrasonic wave Assisted Ethanol
It takes, be concentrated in vacuo and low temperature drying just obtains bamboo extractive, processing step is simple, and operability is strong, and extraction process is stablized
Controllably, whole process carries out at low ambient temperatures, and active ingredient loss is few.
(2) it compounds：It weighs by above-mentioned weight and is uniformly mixed each component after each component.
A kind of dry preservative of krill process krill it is dry when application, concrete application method is：It will be southern
The dry preservative of pole krill is soluble in water stir evenly after, krill be added be heated to 90~95 DEG C and carry out slightly boiling boilings at least
30min is dried after filtering is cooling.The dry preservative of krill is added to the water, boiling is carried out i.e. to krill
Can, application is very convenient, and is heated to 90~95 DEG C of progress slightly boiling boilings, and cooking liquor rolling is not violent, can reduce krill
Rolling to reduce end breakage rate.
Preferably, the additive amount of the preservative is the 0.05~0.1% of krill quality.
Preferably, the quality of water is 5~10 times of preservative quality.
Therefore, the present invention has the advantages that：
(1) a kind of dry preservative of completely new krill is provided, the dry preservative compatibility of krill of the invention is reasonable,
The mutual coordinated of each component does not influence krill dry nutritional ingredient, flavor and color and luster, non-toxic and safe, and raw material is easy to get, at
This is low, and efficient, wide spectrum, stability is good, and it is dry effectively to extend krill in the case where improving krill and doing moisture
Product shelf life, to efficiently solve krill, dry existing in process of production " moisture reduction leads to the South Pole
The shrimp soma of krill is hard, and mouthfeel is not good enough, and frangible, and moisture high storage period is shorter " this technical problem；
(2) a kind of dry preservative preparation method of krill is provided, processing step is simple, and operability is strong, to equipment
It is required that it is low, it is suitble to industrialized production；
(3) preparation method for defining bamboo extractive passes through the extraction of ultrasonic wave Assisted Ethanol, vacuum concentration and low temperature
Drying just obtains bamboo extractive, and processing step is simple, and operability is strong, and extraction process is stably and controllable, and whole process is low
It is carried out under warm environment, active ingredient loss is few；
(4) application of the dry preservative of krill when processing krill and doing is defined, krill is dry anti-
Rotten agent is added to the water carries out boiling to krill, and application is very convenient, and is heated to 90~95 DEG C of progress slightly boiling boilings,
Cooking liquor rolling is not violent, can reduce the rolling of krill to reduce end breakage rate.
Specific implementation mode
Below by specific implementation mode, the present invention will be further described.
Embodiment 1
(1) bamboo extractive is prepared：The fresh leaf of bamboo is placed in extractor, the mass content of 8 times of leaf of bamboo quality is added
For 85% ethanol solution, it is 2.5MPa to adjust extraction pressure tank, auxiliary for the ultrasonic wave of 60KHz with frequency after being warming up to 32 DEG C
Help extraction at least 3h；Filtered fluid is obtained after obtained extracting solution is filtered；Filtered fluid is placed in vacuum concentration pot, in 4 DEG C of temperature
Under carry out concentration until paste, obtain condensed cream；Condensed cream is subjected to low temperature drying, crushed 150 mesh sieve to get leaf of bamboo extraction
Object；
(2) it compounds：By 4g calcium propionates, 4g natamycins, 12g bamboo extractives, 0.4g vitamin Cs, 4g sodium lactates, 0.7g
Sodium ethylene diamine tetracetate after the weight proportion of 2g malic acid weighs each component, each component is uniformly mixed and is done up to krill
Preservative.
Embodiment 2
(1) bamboo extractive is prepared：The fresh leaf of bamboo is placed in extractor, the mass content of 7 times of leaf of bamboo quality is added
For 80% ethanol solution, it is 2MPa to adjust extraction pressure tank, after being warming up to 30 DEG C, is assisted for the ultrasonic wave of 50KHz with frequency
Extract at least 3h；Filtered fluid is obtained after obtained extracting solution is filtered；Filtered fluid is placed in vacuum concentration pot, at a temperature of 3 DEG C
Concentration is carried out until paste, obtains condensed cream；Condensed cream is subjected to low temperature drying, crushed 150 mesh sieve to get bamboo extractive；
(2) it compounds：By 3g calcium propionates, 3g natamycins, 10g bamboo extractives, 0.3g vitamin Cs, 3g sodium lactates, 0.5g
Sodium ethylene diamine tetracetate after the weight proportion of 1g malic acid weighs each component, each component is uniformly mixed and is done up to krill
Preservative.
Embodiment 3
(1) bamboo extractive is prepared：The fresh leaf of bamboo is placed in extractor, the mass content of 10 times of leaf of bamboo quality is added
For 90% ethanol solution, it is 3MPa to adjust extraction pressure tank, after being warming up to 35 DEG C, is assisted for the ultrasonic wave of 70KHz with frequency
Extract at least 3h；Filtered fluid is obtained after obtained extracting solution is filtered；Filtered fluid is placed in vacuum concentration pot, at a temperature of 5 DEG C
Concentration is carried out until paste, obtains condensed cream；Condensed cream is subjected to low temperature drying, crushed 150 mesh sieve to get bamboo extractive；
(2) it compounds：By 5g calcium propionates, 5g natamycins, 15g bamboo extractives, 0.5g vitamin Cs, 5g sodium lactates, 1g second
Sodium ethylene diamine tetracetate after the weight proportion of 3g malic acid weighs each component, each component is uniformly mixed dry anti-up to krill
Rotten agent.
It takes four parts of moisture identical in quality at tetra- groups of A, B, C, D, is added in A, B, C group water and is separately added into Examples 1 to 3
In the obtained dry preservative of krill and stir evenly, the quality of water is 5 times of the dry preservative quality of krill, D group water
Then as a comparison case, according to 0.05% standard that the additive amount that krill is done is krill quality, in tri- groups of water of A, B, C
In add specification, uniform quality fresh krill, the fresh krill of phase homogenous quantities is also added in D group water,
95 DEG C of progress slightly boiling boiling at least 30min are heated to, carrying out vacuum freeze drying after filtering is cooling obtains krill dryed product.
It is dry to krill obtained above to carry out total remission rate (TVB-N) measurement and total plate count survey respectively
Fixed, wherein total remission rate (TVB-N), which measures, uses the GB/T5009.44-2003 " analyses of meat and meat products sanitary standard
Semimicro in method " is determined kjeldahl nitrogen method and is measured, and measurement result is indicated with mg/100g；Total plate count, which measures, uses GB
Tilt-pour process in 4789.2-2010 " food microbiological examination total plate count measurement " measures, and used medium is nutrient agar
Culture medium, 30 ± 1 DEG C culture 72h after count, measurement result is indicated with CFU/g.Total remission rate and total plate count measure
As a result respectively as shown in table 1, table 2.
1 total remission rate of table (TVB-N) measurement result
The variation of TVB-N during krill is dry is mainly caused by spoilage organisms, as it can be seen from table 1 addition is each
It's the storage period of 25d pasts the krill xeromenia of the dry preservative of krill in embodiment, and TVB-N values, which are less than, is not added with krill
The krill of dry preservative (comparative example) is dry, illustrates that the dry preservative of krill of the present invention has preferable antibacterial anti-corrosion effect
Fruit.
2 total plate count measurement result of table
The limitation { < 4.5 [lg (CFU/g)]) } that the total plate count in shrimp is baked with reference to SC/T3305-2003, adds each implementation
The krill of the dry preservative of krill does the also not overproof limitation of the total plate count in 25d in example, and is not added with South Pole phosphorus
It is the limitation that is above standard that the krill of dried shrimps preservative, which does (comparative example) total plate count in 7d, illustrates the krill of the present invention
Dry preservative has preferable antibacterial anti-corrosion effect.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, on the premise of not exceeding the technical scheme recorded in the claims also other variations and modifications.
Claims (5)
1. a kind of dry preservative of krill, which is characterized in that the dry preservative of krill by following parts by weight component
Composition：3~5 parts of calcium propionates, 3~5 parts of natamycins, 10~15 parts of bamboo extractives, 0.3~0.5 part of vitamin C, 3~5 parts
Sodium lactate, 0.5~1 part of sodium ethylene diamine tetracetate, 1~3 part of malic acid.
2. a kind of dry preservative preparation method of krill as described in claim 1, which is characterized in that include the following steps：
(1) bamboo extractive is prepared：The fresh leaf of bamboo is placed in extractor, the mass content of 7~10 times of leaf of bamboo quality is added
For 80~90% ethanol solution, it is 2~3MPa to adjust extraction pressure tank, after being warming up to 30~35 DEG C, with frequency be 50~
The ultrasonic wave assisted extraction at least 3h of 70KHz；Filtered fluid is obtained after obtained extracting solution is filtered；Filtered fluid is placed in vacuum concentration
In tank, concentration is carried out at a temperature of 3~5 DEG C until paste, obtains condensed cream；Condensed cream is subjected to low temperature drying, crushed 150 mesh
Sieve is to get bamboo extractive；
(2) it compounds：It weighs by above-mentioned weight and is uniformly mixed each component after each component.
3. a kind of application of dry preservative of krill as described in claim 1 when processing krill and doing, special
Sign is that concrete application method is：By the dry preservative of krill is soluble in water stir evenly after, be added krill be heated to
90~95 DEG C of progress slightly boiling boiling at least 30min, are dried after filtering is cooling.
4. application of the dry preservative of krill according to claim 3 when processing krill and doing, feature
It is, the additive amount of the preservative is the 0.05~0.1% of krill quality.
5. application of the dry preservative of krill according to claim 4 when processing krill and doing, feature
It is, the quality of water is 5~10 times of preservative quality.
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