CN109329382A - 一种水产品保鲜剂的制备方法 - Google Patents
一种水产品保鲜剂的制备方法 Download PDFInfo
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- CN109329382A CN109329382A CN201811203981.4A CN201811203981A CN109329382A CN 109329382 A CN109329382 A CN 109329382A CN 201811203981 A CN201811203981 A CN 201811203981A CN 109329382 A CN109329382 A CN 109329382A
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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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明提供一种水产品保鲜剂的制备方法,所述的保鲜剂由蜂胶乳化液、壳聚糖、海藻酸钠、有机酸、竹醋液、溶菌酶和抑菌液制备而得。蜂胶具有蜂窝状多孔立体结构,可以有效吸附抑菌液、有机酸、溶酶菌和竹醋液进入其微孔中,再经过壳聚糖多孔结构作用下,使得以上物质具有很好的缓释效果,具有持久的保鲜抑菌效果与期效,同时对水产品表皮寄生菌具有一定的灭杀作用。本发明制备的保鲜剂保鲜效果佳,保鲜日期长,利用天然物质制备的保鲜剂能自动降解,不对环境有任何压力,绿色环保。
Description
技术领域
本发明属于食品安全技术领域,特别涉及一种水产品保鲜剂的制备方法。
背景技术
我国为世界水产养殖大国,产量约占世界养殖产量的85%。随着水产养殖规模的不断扩大和集约化程度的不断提高,再加上养殖环境的日益恶化,水产养殖病害发病率越来越高。水产品具有低脂肪、高蛋白的特点,是合理膳食结构中不可缺少的重要成分,已成为人们摄取动物性蛋白质的重要来源。水产品的鲜度是其最主要的品质指标,是决定其价格的主要因素,另外水产品容易腐败变质,因此必须加强水产品的保鲜技术应用。水产品通常采用物理或化学方法延缓或抑制其腐败,以保持其新鲜状态,维持较高的品质,目前常用的保鲜方法有低温保鲜、气调保鲜和化学保鲜剂保鲜等。然而这些保鲜技术各具有一定的局限性,利用低温控制酶活性和抑制微生物繁殖进行保鲜,会因冻结速度、温度变化和大冰晶的形成对水产品肌肉组织造成破坏;气调贮藏保鲜因操作繁琐、投资大等原因在小型企业使用中受到限制;化学防腐剂保鲜可能会因为残留在环境和人体中而带来一定程度的潜在危害。
发明专利CN201710314292.X,一种水产品保鲜剂及其制备方法和使用方法,该保鲜剂包括以下原料:刺梨总黄酮提取物、茅岩莓茶总黄酮提取物、酸枣仁总黄酮提取物、山茱萸总黄酮提取物、连翘总黄酮提取物、石楠花总黄酮提取物、蜂胶、三聚磷酸钠、溶菌酶、有机酸、茶多酚、槲皮素、竹醋液。该保鲜剂的制备方法是先将中草药材总黄酮提取物加入适量水混匀,之后再加入剩余原料即可。其使用方法是将宰杀处理后的水产品置于保鲜剂内,之后经捞出、沥干、气调包装及冷藏即可。该发明的水产品保鲜剂组分天然无毒,保鲜效果好,制备及使用安全,具有广谱抗菌效果,有效延缓细菌总数和挥发性盐基氮的增加,进而延长水产品的保鲜期。
发明专利CN201710430757.8,一种生物水产品保鲜剂,包括以下重量份的组分:大蒜浓缩物10~15份;茶多酚5~10份;白芷8~15份;蛋白酶15~20份;海藻酸钠8~12份;陈皮提取物10~15份;蜂胶1~4份;乙酸1~3份。该发明的有益效果是:添加的大蒜浓缩物、茶多酚和陈皮提取物具有保鲜的效果,提高鱼类的抗病能力,无毒无害,其它物质的添加能延长鱼类的保鲜期,使用安全可靠,保护环境。
发明专利CN201610663551.5,一种水产品复合保鲜剂配方,所述水产品复合保鲜剂每升蒸馏水中含有以下组分:溶菌酶0.4~0.6g,茶多酚2.5~3.5g,羧甲基壳聚糖16~20g,乳酸链球菌素10~14g,山梨酸钾25~35g,海藻酸钠17~23g,乳酸菌20~30g,蜂胶提取物1.5~2.5g,香辛料提取物10~14g;所述的香辛料提取液的原材料为高良姜、大蒜、洋葱、桂皮、丁香和迷迭香。该发明所述的水产品复合保鲜剂采用生物保鲜剂复配而成、安全无毒,制备、应用方法简单,抑制微生物效果突出,保鲜效果好,可以大大延长冷藏水产品的货架期,具有重要的产业价值。
随着可持续发展战略的实施,人们越来越重视绿色健康的重要性,以天然物质为保鲜材料的研究得到大力发展,水产品保鲜要求高、时间长以利于长途运输,但是现有技术仍存在着保鲜期效短、原料利用率低和保鲜功能少的缺点。
发明内容
针对现有水产品保鲜技术存在保鲜期效短、功能少和原料利用率低的缺点,本发明提供一种水产品保鲜剂及其制备方法。
本发明是通过以下技术方案实现的:
一种水产品保鲜剂,由以下重量份数比组分制备而得:蜂胶乳化液6~10份、壳聚糖溶液4~8份、海藻酸钠溶液20~30份、吐温-80 1~2份、有机酸1~5份、竹醋液1~10份、溶菌酶1~5份、抑菌液10~15份。
所述的水产品保鲜剂由以下步骤制备而得:
(1)将蜂胶乳化液与抑菌液、溶菌酶于50~60℃、500~550r/min下搅拌混合,得到混合液A;
(2)将混合液缓慢滴入海藻酸钠水溶液中,加入吐温-80,于40℃、450r/min搅拌下超声15~25min,待温度降到室温后,加入壳聚糖溶液,于40℃、550r/min下搅拌30~40min,得到混合液B。
(3)将混合液加入4~6倍水搅拌混匀,控制水温在40~50℃,然后边搅拌边加入有机酸、竹醋液,即得到水产品保鲜剂;
所述的抑菌液为浓度为800~1000μg/mL的槲皮素、100~250μg/mL的肉桂醛中的一种。
作为本发明的进一步改进,所述的海藻酸钠溶液浓度为0.5~0.8mg/mL。
作为本发明的进一步改进,所述的壳聚糖溶液浓度为0.3~0.5mg/mL,由脱乙酰度≥95%、粘度为100~200Mpa·s的壳聚糖溶于醋酸溶液制备而得。
作为本发明的进一步改进,所述的蜂胶乳化液制备方法如下:
(1)取粗蜂胶,置于-20℃下保存24h后,取出磨碎,得到磨碎蜂胶,然后用体积浓度为75%~95%的乙酸乙酯在40℃下浸提48h,离心取上清液,得到蜂胶提取物;
(2)按照蜂胶提取物和无水乙醇质量比为1:2将蜂胶提取物溶解得到油相,然后按照油相和吐温-80质量比为(1~3):(3~1)混合,超声振荡15~30min,边搅拌边加入纯净水至含水量为50%~60%,置于40~50℃下乳化3~4h,得到蜂胶乳化液;
所述的磨碎蜂胶与乙酸乙酯用量比为(1~2)g:4mL。
作为本发明的进一步改进,所述的有机酸为植酸、果酸或者柠檬酸中的一种。
本发明保鲜剂的使用方法如下:
(1)将鲜活的水产品宰杀并处理干净;
(2)将上述水产品放入本发明制备的保鲜剂中常温侵泡15~20min;
(3)将侵泡好的水产品捞出沥干后放入包装袋,抽真空后封装并进行冷藏即可。
蜂胶主要活性物质酚类(黄酮类、芬酸类以及脂类)具有很强的抑菌作用,能有效抑制革兰氏阳性菌,其中黄酮类和树脂类物质是主要的抑菌成分,但其热稳定性较差,经过海藻酸钠与壳聚糖进行包埋后,提高了黄酮类物质的热稳定性及缓释效果,使得抑菌期效长,对水产品保鲜及长途运输具有很好的作用。
利用蜂胶和壳聚糖制备的保鲜剂,天然蜂胶具有蜂窝状多孔立体结构,可有效的吸附槲皮素、肉桂醛、溶菌酶进入其微孔中,再经过壳聚糖多孔结构作用下,使得槲皮素、肉桂醛和溶菌酶具有很好的缓释效果,使得保鲜剂具有持久的抑菌效果与期效,多孔结构使保鲜剂能更有效的吸附于水产品表面,有效的接触使抑菌物质槲皮素、肉桂醛和溶菌酶能更好的发挥保鲜作用,使得抑菌效果更佳,抑菌效率更快,保鲜效果更好;利用天然物质制备的涂膜能自动降解,不对环境有任何压力,绿色环保。
乳化蜂胶具有超微结构,能与壳聚糖形成致密的膜结构,提高药物缓释效果,蜂胶提取物中富含黄酮类物质,能提高槲皮素和肉桂醛的生物利用率,相比于单独使用肉桂醛和槲皮素,能在更少用量下达到同样的抑菌效果,同时蜂胶会影响细菌胞外的β-半乳糖苷酶活性,使的细胞膜和细胞壁通透性增强,造成细胞内溶物外流,同时使得槲皮素、肉桂醛和溶菌酶能更加有效的进入细胞中进行抑菌和杀菌作用,提高了杀菌效率。
本发明的有益效果:
1、本发明制备的水产品保鲜剂抑菌效率高,其多孔蜂巢结构能有效吸附于水产品表面,使抑菌物质有效接触水产品,抑菌报销,从而能达到很好的抑菌效果和保鲜作用,同时保鲜剂天然可降解,对环境无负担,绿色环保,具有很好的经济效益。
2、本发明制备的水产品保鲜剂利用蜂胶提高了肉桂醛和槲皮素的生物利用率,减少其用量也能达到同样的抑菌保鲜效果,同时蜂胶能使细胞膜和细胞壁通透性提高,从而使槲皮素和肉桂醛能更好的进入细菌细胞中发挥抑制作用,提高了原料的利用率。
具体实施方式
下面结合实施例对本发明进一步说明,除了特殊说明,以下实施例原料物质均以重量份数比计。
实施例1
(1)将6份蜂胶乳化液与浓度为800μg/mL的槲皮素10份、溶菌酶1份于50℃、500r/min下搅拌混合,得到混合液A;
(2)将混合液缓慢滴入20份浓度为0.5mg/mL海藻酸钠水溶液中,加入1份吐温-80,于40℃、450r/min搅拌下超声15min,待温度降到室温后,加入4份壳聚糖溶液,于40℃、550r/min下搅拌30min,得到混合液B。
(3)将混合液加入4倍水搅拌混匀,控制水温在40℃,然后边搅拌边加入柠檬酸1份、竹醋液10份,即得到水产品保鲜剂;
作为本发明的进一步改进,所述的壳聚糖溶液浓度为0.3mg/mL,由脱乙酰度≥95%、粘度为100Mpa·s的壳聚糖溶于醋酸溶液制备而得。
作为本发明的进一步改进,所述的蜂胶乳化液制备方法如下:
(1)取粗蜂胶,置于-20℃下保存24h后,取出磨碎,得到磨碎蜂胶,然后用体积浓度为75%的乙酸乙酯在40℃下浸提48h,离心取上清液,得到蜂胶提取物;
(2)按照蜂胶提取物和无水乙醇质量比为1:2将蜂胶提取物溶解得到油相,然后按照油相和吐温-80质量比为1:3混合,超声振荡15min,边搅拌边加入纯净水至含水量为50%,置于40℃下乳化3h,得到蜂胶乳化液;
所述的磨碎蜂胶与乙酸乙酯用量比为1g:4mL。
该水产品保鲜剂的使用方法如下:
(1)将新鲜的螃蟹宰杀并处理干净;
(2)将处理后的螃蟹放入本实施例制备的保鲜剂中常温侵泡20min;
(3)将侵泡好的水产品捞出沥干后放入包装袋,抽真空后封装并进行冷藏即可。
实施例2
(1)将10份蜂胶乳化液与浓度为250μg/mL的肉桂醛15份、溶菌酶5份于60℃、550r/min下搅拌混合,得到混合液A;
(2)将混合液缓慢滴入30份浓度为0.8mg/mL海藻酸钠水溶液中,加入2份吐温-80,于40℃、450r/min搅拌下超声25min,待温度降到室温后,加入8份壳聚糖溶液,于40℃、550r/min下搅拌40min,得到混合液B。
(3)将混合液加入6倍水搅拌混匀,控制水温在50℃,然后边搅拌边加入植酸5份、竹醋液1份,即得到水产品保鲜剂;
作为本发明的进一步改进,所述的壳聚糖溶液浓度为0.5mg/mL,由脱乙酰度≥95%、粘度为200Mpa·s的壳聚糖溶于醋酸溶液制备而得。
作为本发明的进一步改进,所述的蜂胶乳化液制备方法如下:
(1)取粗蜂胶,置于-20℃下保存24h后,取出磨碎,得到磨碎蜂胶,然后用体积浓度为75%~95%的乙酸乙酯在40℃下浸提48h,离心取上清液,得到蜂胶提取物;
(2)按照蜂胶提取物和无水乙醇质量比为1:2将蜂胶提取物溶解得到油相,然后按照油相和吐温-80质量比为3:1混合,超声振荡30min,边搅拌边加入纯净水至含水量为60%,置于50℃下乳化4h,得到蜂胶乳化液;
所述的磨碎蜂胶与乙酸乙酯用量比为2g:4mL。
该水产品保鲜剂的使用方法如下:
(1)将鲜活的扇贝冲洗干净;
(2)将上述扇贝放入本发明制备的保鲜剂中常温侵泡15min;
(3)将侵泡好的水产品捞出沥干后放入包装袋,抽真空后封装并进行冷藏即可。
实施例3
(1)将7份蜂胶乳化液与浓度为200μg/mL的肉桂醛11份、溶菌酶2份于55℃、520r/min下搅拌混合,得到混合液A;
(2)将混合液缓慢滴入23份浓度为0.7mg/mL海藻酸钠水溶液中,加入2份吐温-80,于40℃、450r/min搅拌下超声20min,待温度降到室温后,加入5份壳聚糖溶液,于40℃、550r/min下搅拌35min,得到混合液B。
(3)将混合液加入5倍水搅拌混匀,控制水温在42℃,然后边搅拌边加入果酸4份、竹醋液6份,即得到水产品保鲜剂;
作为本发明的进一步改进,所述的壳聚糖溶液浓度为0.4mg/mL,由脱乙酰度≥95%、粘度为180Mpa·s的壳聚糖溶于醋酸溶液制备而得。
作为本发明的进一步改进,所述的蜂胶乳化液制备方法如下:
(1)取粗蜂胶,置于-20℃下保存24h后,取出磨碎,得到磨碎蜂胶,然后用体积浓度为80%的乙酸乙酯在40℃下浸提48h,离心取上清液,得到蜂胶提取物;
(2)按照蜂胶提取物和无水乙醇质量比为1:2将蜂胶提取物溶解得到油相,然后按照油相和吐温-80质量比为2:3混合,超声振荡25min,边搅拌边加入纯净水至含水量为55%,置于48℃下乳化4h,得到蜂胶乳化液;
所述的磨碎蜂胶与乙酸乙酯用量比为2g:4mL。
该水产品保鲜剂的使用方法如下:
(1)将鲜活的虾宰杀并处理干净;
(2)将上述处理后的虾放入本发明制备的保鲜剂中常温侵泡15min;
(3)将侵泡好的水产品捞出沥干后放入包装袋,抽真空后封装并进行冷藏即可。
实施例4
(1)按重量份数比,将6份蜂胶乳化液与浓度为200μg/mL的肉桂醛12份、溶菌酶2份于55℃、520r/min下搅拌混合,得到混合液A;
(2)将混合液缓慢滴入25份浓度为0.7mg/mL海藻酸钠水溶液中,加入2份吐温-80,于40℃、450r/min搅拌下超声20min,待温度降到室温后,加入4份壳聚糖溶液,于40℃、550r/min下搅拌35min,得到混合液B。
(3)将混合液加入5倍水搅拌混匀,控制水温在42℃,然后边搅拌边加入果酸5份、竹醋液5份,即得到水产品保鲜剂;
作为本发明的进一步改进,所述的壳聚糖溶液浓度为0.4mg/mL,由脱乙酰度≥95%、粘度为180Mpa•s的壳聚糖溶于醋酸溶液制备而得。
作为本发明的进一步改进,所述的蜂胶乳化液制备方法如下:
(1)取粗蜂胶,置于-20℃下保存24h后,取出磨碎,得到磨碎蜂胶,用体积浓度为80%的乙酸乙酯在40℃下浸提48h,离心取上清液,得到蜂胶提取物;
(2)按照蜂胶提取物和无水乙醇质量比为1:2将蜂胶提取物溶解得到油相,然后按照油相和吐温-80质量比为2:3混合,超声振荡25min,边搅拌边加入纯净水至含水量为55%,置于48℃下乳化4h,得到蜂胶乳化液;
所述的磨碎蜂胶与乙酸乙酯用量比为2g:4mL。
该水产品保鲜剂的使用方法如下:
(1)将新鲜的羊肉处理干净后切块;
(2)将上述处理后的羊肉放入本发明制备的保鲜剂中常温侵泡15min;
(3)将侵泡好的水产品捞出沥干后放入包装袋,抽真空后封装并进行冷藏即可。
新鲜度测定
将实施例1~4保鲜的螃蟹、扇贝、虾进和猪肉进行新鲜度检测,各项检验均在保藏后的第60天进行测定。
感官评价效果检验:本发明处理后的水产品以及肉类以色泽、气味、肌肉弹性为检验项目,与对照组相比较,对照组采用常规冷藏方法对草鱼肉进行保鲜,各检验项目分别以分值进行打分,5分值,分值越高表示越好,感官评定评分标准和评定结果具体见表1和表2。
表1 感官评定评分标准
表2 感官评定结果
由表2可以看出,采用本发明的水产品保鲜剂进行保鲜的水产品和肉类保鲜期效长,能够在60天内保证水产品和肉类的鲜度、风味和质感。
以上实施例仅为本发明的示例性实施例,不用于限制本发明,本发明的保护范围由权利要求书限定。本领域人员可以在本发明的实质和保护范围内,对本发明做出各种修改或等同替换,这种修改或等同替换也应视为落在本发明的保护范围内。
Claims (5)
1.一种水产品保鲜剂的制备方法,其特征在于,由以下重量份数比组分制备而得:蜂胶乳化液6~10份、壳聚糖溶液4~8份、海藻酸钠溶液20~30份、吐温-80 1~2份、有机酸1~5份、竹醋液1~10份、溶菌酶1~5份、抑菌液10~15份;
该水产品保鲜剂主要由以下步骤制备而得:
(1)将蜂胶乳化液与抑菌液、溶菌酶于50~60℃、500~550r/min下搅拌混合,得到混合液A;
(2)将混合液缓慢滴入海藻酸钠水溶液中,加入吐温-80,于40℃、450r/min搅拌下超声15~25min,待温度降到室温后,加入壳聚糖溶液,于40℃、550r/min下搅拌30~40min,得到混合液B;
(3)将混合液加入4~6倍水搅拌混匀,控制水温在40~50℃,然后边搅拌边加入有机酸、竹醋液,即得到水产品保鲜剂;
所述的抑菌液为浓度为800~1000μg/mL的槲皮素、100~250μg/mL的肉桂醛中的一种。
2.根据权利要求1所述的水产品保鲜剂的制备方法,其特征在于,所述的海藻酸钠溶液浓度为0.5~0.8mg/mL。
3.根据权利要求1所述的水产品保鲜剂的制备方法,其特征在于,所述的壳聚糖溶液浓度为0.3~0.5mg/mL,由脱乙酰度≥95%,粘度为100~200Mpa·s的壳聚糖溶于醋酸溶液制备而得。
4.根据权利要求1所述的水产品保鲜剂的制备方法,其特征在于,所述的蜂胶乳化液制备方法如下:
(1)取粗蜂胶,置于-20℃下保存24h后,取出磨碎,得到磨碎蜂胶,然后用体积浓度为75%~95%的乙酸乙酯在40℃下浸提48h,离心取上清液,得到蜂胶提取物;所述的磨碎蜂胶与乙酸乙酯用量比为(1~2)g:4mL;
(2)按照蜂胶提取物和无水乙醇质量比为1:2将蜂胶提取物溶解得到油相,然后按照油相和吐温-80质量比为(1~3):(3~1)混合,超声振荡15~30min,边搅拌边加入纯净水至含水量为50%~60%,置于40~50℃下乳化3~4h,得到蜂胶乳化液。
5.根据权利要求1所述的水产品保鲜剂的制备方法,其特征在于,所述的有机酸为植酸、果酸或者柠檬酸中的一种。
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CN115299549A (zh) * | 2022-08-05 | 2022-11-08 | 江南大学 | 一种保鲜珠及其制备方法 |
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CN110800798B (zh) * | 2019-11-29 | 2023-03-03 | 浙江省海洋水产研究所 | 一种梭子蟹涂膜保鲜方法 |
CN115299549A (zh) * | 2022-08-05 | 2022-11-08 | 江南大学 | 一种保鲜珠及其制备方法 |
CN115299549B (zh) * | 2022-08-05 | 2023-10-10 | 江南大学 | 一种保鲜珠及其制备方法 |
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