CN101558781A - Composite biological antistaling agent for minced fillet product and method for using same - Google Patents
Composite biological antistaling agent for minced fillet product and method for using same Download PDFInfo
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- CN101558781A CN101558781A CNA2009100985430A CN200910098543A CN101558781A CN 101558781 A CN101558781 A CN 101558781A CN A2009100985430 A CNA2009100985430 A CN A2009100985430A CN 200910098543 A CN200910098543 A CN 200910098543A CN 101558781 A CN101558781 A CN 101558781A
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- antistaling agent
- surimi product
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- minced fillet
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Abstract
The invention discloses a composite biological antistaling agent for a minced fillet product. The composite biological antistaling agent consists of the following components by mass percentage: 0.001 to 7 of water-soluble chitosan, 0.001 to 0.3 of tea polyphenol, 0.001 to 0.5 of nisin and the balance of water. The biological antistaling agent is prepared by compounding the water-soluble chitosan, the tea polyphenol and the nisin, is added into the minced fillet product, obviously improves the antibacterial and fresh-keeping functions and can prolong the shelf life of the minced fillet product more than two times under the refrigerating condition. The biological antistaling agent is nontoxic and safe, and does not generate influence on the flavor of the minced fillet product when being added into the minced fillet product. The invention also provides a method for using the composite biological antistaling agent.
Description
Technical field
The present invention relates to antistaling agent, be specifically related to a kind of complex biological preservative and method thereof that is applied to surimi product.
Background technology
Surimi product is meant that with fresh fish meat or frozen minced fillets be raw material, beat the adult fish slurry of bursting with salt, auxiliary material etc. after, the general name of resilient gel-type food is made in reshaping, heating, as fish ball, breaded fish stick, emulation crab meat, peeled shrimp, scallop, imitative shark etc.It is with deliciousness, nutrition, convenience, characteristics such as wide in variety and extensively accepted by countries in the world, and demand is growing.But surimi product adopts chilled storage and distribution model more at present, have problems such as energy consumption height, cost height in storing and sales process, and the cold storage process can influence the edible quality of surimi product.If can be implemented in the refrigerated condition storage down about 0 ℃, and can reach the long shelf-life, can not only protect its edible quality so, more can save a lot of energy consumptions and cost, this is consistent with the call that makes up resources conservation and environmentally friendly economy.
Adding chemical preservative is the common method of fresh-keeping foodstuff, because artificial synthetic chemical preservative is with low cost, therefore adds these type of anticorrisive agents such as potassium sorbate, Sodium Benzoate for a long time and occupies an leading position to reach fresh-keeping purpose always.But that the discovery that studies for a long period of time, some chemical preservatives lure is carcinous, teratogenesis and easily cause problems such as food poisoning.
And biological way of keeping fresh utilizes the biological preservation material itself to have the purpose that good bacteriostasis can reach preservation and antisepsis.Bio-preservative demonstrates its good prospects for application with characteristics such as it are nontoxic, safe.
Summary of the invention
At above-mentioned situation, the object of the present invention is to provide a kind of complex biological preservative that is used for surimi product, can prolong the shelf life of surimi product under refrigerated condition more than 2 times, solve prior art interpolation chemical preservative and may produce the problem of harm human body.
Another object of the present invention is to provide the using method of above-mentioned bio-preservative.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The complex biological preservative that is used for surimi product is characterized in that it is made up of water soluble chitosan, Tea Polyphenols, nisin and water, and the mass percent of each component is:
Water soluble chitosan: 0.001%～7%;
Tea Polyphenols: 0.001%～0.3%;
Nisin: 0.001%～0.5%;
Water: surplus.
Preferably, the mass percent that is used for each component of complex biological preservative of surimi product is:
Water soluble chitosan: 0.7%～4%;
Tea Polyphenols: 0.07%～0.2%;
Nisin: 0.07%～0.3%;
Water: surplus
Water soluble chitosan is the modified product of the product shitosan of chitin behind deacetylation, and its shitosan is a kind of natural polymers, has efficient bacteriostasis, good film forming, and natural, nontoxic, harmless.Higher using value is being arranged aspect the anti-corrosive fresh-keeping of food, and the application study aspect preservation of fishery also is developed.
Tea Polyphenols is the general name of the polyphenols with antioxidation that extracts from tealeaves.Its main component is 6 compounds such as flavanone, anthocyan, flavonols, leucoanthocyanidin class, phenolic acid and depside.Wherein important with flavanone (mainly being catechin compounds), account for 60%～80% of Tea Polyphenols total amount.Catechin compounds is the main active of Tea Polyphenols, also is the endemic element of tealeaves, has bitter taste and convergence.Its basic structure is 2-and connects (or adjacent) phenylol 1-benzopyran derivatives.It is soluble in water, ethanol and ethyl acetate, is slightly soluble in grease; To heat, acid is more stable, 30min degraded 20% in 160 ℃ of greases.Studies show that Tea Polyphenols has stronger antibacterial action, fresh-keeping good effect is arranged so in food, add Tea Polyphenols.
Nisin (Nisin) is a kind of peptide material that is produced by the streptococcus lactis that comprises streptococcus lactis, lactobacillus lactis, pediococcus cerevisiae etc., is made up of 34 amino acid.It can effectively suppress gram-positive bacteria, if can suppress clostridium botulinum, staphylococcus aureus, hemolytic streptococcus and listerial growth and breeding, especially spore-bearing gram-positive bacteria and bacillus subtilis and bacillus stearothermophilus etc. there are very strong inhibitory action, under heating or freezing conditions, also can stronger inhibitory action be arranged Gram-negative bacteria.
The present invention adds water soluble chitosan, Tea Polyphenols, the compound bio-preservative of making of nisin three in the middle of the surimi product, has improved its antibacterial, fresh-keeping function significantly, can prolong 2 times or more in the shelf-life under the refrigerated condition surimi product.And nontoxic, the safety of this bio-preservative adds in the surimi product can its local flavor not exerted an influence to.
The present invention also provides the using method of above-mentioned complex biological preservative, it is characterized in that this complex biological preservative is to mix operation stage cutting of surimi product production process to add, and fully cuts and mix mixing.This using method is easy, only needs to add in the surimi product production process to get final product.
Specific implementation method
Below in conjunction with specific embodiment, the present invention is described in further detail.These embodiment are in order to demonstrate the invention, but not limit the scope of the invention by any way.
Embodiment 1:
Take by weighing Tea Polyphenols 100mg, nisin 100mg, be dissolved in the 150ml water, add the 1000mg water soluble chitosan in this solution, fully dissolving makes complex biological preservative.
Cutting in the process of mixing of surimi product processing, be added into above-mentioned complex biological preservative, and fully cut and mix mixing, be processed into the surimi product product at last.
Experiment showed, the surimi product that has added this complex biological preservative, under 0 ℃ of condition, preserve, compare, the shelf-life can be extended to 14 days by 7 days with the surimi product that does not add any antistaling agent.
Embodiment 2:
Take by weighing Tea Polyphenols 300mg, nisin 500mg, be dissolved in the 150ml water, add the 6000mg water soluble chitosan in this solution, fully dissolving makes complex biological preservative.
Cutting in the process of mixing of surimi product processing, be added into above-mentioned complex biological preservative, and fully cut and mix mixing, be processed into the surimi product product at last.
Experiment showed, the surimi product that has added this complex biological preservative, under 0 ℃ of condition, preserve, compare, the shelf-life can be extended to 35 days by 7 days with the surimi product that does not add any antistaling agent.
Embodiment 3:
Take by weighing Tea Polyphenols 200mg, nisin 200mg, be dissolved in the 150ml water, add the 3000mg water soluble chitosan in this solution, fully dissolving makes complex biological preservative.
Cutting in the process of mixing of surimi product processing, be added into above-mentioned complex biological preservative, and fully cut and mix mixing, be processed into the surimi product product at last.
Experiment showed, the surimi product that has added this complex biological preservative, under 0 ℃ of condition, preserve, compare, the shelf-life can be extended to 28 days by 7 days with the surimi product that does not add any antistaling agent.
Embodiment 4:
Take by weighing Tea Polyphenols 150mg, nisin 250mg, be dissolved in the 150ml water, add the 3000mg water soluble chitosan in this solution, fully dissolving makes complex biological preservative.
Cutting in the process of mixing of surimi product processing, be added into above-mentioned complex biological preservative, and fully cut and mix mixing, be processed into the surimi product product at last.
Experiment showed, the surimi product that has added this complex biological preservative, under 0 ℃ of condition, preserve, compare, the shelf-life can be extended to 21 days by 7 days with the surimi product that does not add any antistaling agent.
Embodiment 5:
Take by weighing Tea Polyphenols 300mg, nisin 250mg, be dissolved in the 150ml water, add the 3000mg water soluble chitosan in this solution, fully dissolving makes complex biological preservative.
Cutting in the process of mixing of surimi product processing, be added into above-mentioned complex biological preservative, and fully cut and mix mixing, be processed into the surimi product product at last.
Experiment showed, the surimi product that has added this complex biological preservative, under 0 ℃ of condition, preserve, compare, the shelf-life can be extended to 30 days by 7 days with the surimi product that does not add any antistaling agent.
Embodiment 6:
Take by weighing Tea Polyphenols 300mg, nisin 250mg, be dissolved in the 150ml water, add the 5000mg water soluble chitosan in this solution, fully dissolving makes complex biological preservative.
Cutting in the process of mixing of surimi product processing, be added into above-mentioned complex biological preservative, and fully cut and mix mixing, be processed into the surimi product product at last.
Experiment showed, the surimi product that has added this complex biological preservative, under 0 ℃ of condition, preserve, compare, the shelf-life can be extended to 33 days by 7 days with the surimi product that does not add any antistaling agent.
Material specification related in this specification is the food-grade specification.
Claims (3)
1, the complex biological preservative that is used for surimi product is characterized in that it is made up of water soluble chitosan, Tea Polyphenols, nisin and water, and the mass percent of each component is:
Water soluble chitosan: 0.001%～7%;
Tea Polyphenols: 0.001%～0.3%;
Nisin: 0.001%～0.5%;
Water: surplus.
2, the complex biological preservative that is used for surimi product as claimed in claim 1 is characterized in that, the mass percent of each component is:
Water soluble chitosan: 0.7%～4%;
Tea Polyphenols: 0.07%～0.2%;
Nisin: 0.07%～0.3%;
Water: surplus
3, the using method that is used for the complex biological preservative of surimi product as claimed in claim 1 or 2 is characterized in that this complex biological preservative is to mix operation stage cutting of surimi product production process to add, and fully cuts and mix mixing.
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| CN2009100985430A CN101558781B (en) | 2009-05-14 | 2009-05-14 | Composite biological antistaling agent for minced fillet product and method for using same |
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| CN2009100985430A CN101558781B (en) | 2009-05-14 | 2009-05-14 | Composite biological antistaling agent for minced fillet product and method for using same |
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| CN101558781B CN101558781B (en) | 2011-09-14 |
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| CN101919435A (en) * | 2010-08-09 | 2010-12-22 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| CN102020779A (en) * | 2010-11-17 | 2011-04-20 | 河南工业大学 | Preparation method of edible anti-bacterial packaging film |
| CN102090665A (en) * | 2010-11-24 | 2011-06-15 | 河南工业大学 | Preparation method for improving elasticity of terch minced fillet |
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN102273664A (en) * | 2011-09-09 | 2011-12-14 | 鲜八里集团有限公司 | Production method of fish cake |
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| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
| CN102669250A (en) * | 2012-05-22 | 2012-09-19 | 东北农业大学 | Natural preserving agent applied to ice-temperature minced fillet and method for ice-temperature preserving of minced fillet utilizing same |
| CN102870862A (en) * | 2012-09-11 | 2013-01-16 | 启东市万隆电气光源有限公司 | Preservative for fresh meat |
| CN102894401A (en) * | 2012-10-08 | 2013-01-30 | 南昌大学 | Method for processing chilled tortoise meat |
| CN102972507A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Traditional Chinese medicine extracting solution for freshness preservation of fish flesh |
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| CN104256728A (en) * | 2014-10-16 | 2015-01-07 | 广西大学 | Nutritious fish cake with long shelf-life |
| CN105707647A (en) * | 2016-03-28 | 2016-06-29 | 和县鸡笼山调味品有限责任公司 | Environment-friendly and non-toxic preservative for condiments and preparation method of preservative |
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| CN107347969A (en) * | 2016-08-19 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
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- 2009-05-14 CN CN2009100985430A patent/CN101558781B/en not_active Expired - Fee Related
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| CN101919435A (en) * | 2010-08-09 | 2010-12-22 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| CN102020779A (en) * | 2010-11-17 | 2011-04-20 | 河南工业大学 | Preparation method of edible anti-bacterial packaging film |
| CN102020779B (en) * | 2010-11-17 | 2012-08-22 | 河南工业大学 | Preparation method of edible anti-bacterial packaging film |
| CN102090665A (en) * | 2010-11-24 | 2011-06-15 | 河南工业大学 | Preparation method for improving elasticity of terch minced fillet |
| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
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| CN107347969A (en) * | 2016-08-19 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of composite antistaling agent being applied in ice temperature minced fillet and its application method |
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| CN107279824A (en) * | 2017-08-03 | 2017-10-24 | 宿松县玖索科技信息有限公司 | A kind of silverfish gruel and its product |
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