CN113854346A - Composite natural antibacterial preservative and preparation method and application thereof - Google Patents
Composite natural antibacterial preservative and preparation method and application thereof Download PDFInfo
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- CN113854346A CN113854346A CN202111128101.3A CN202111128101A CN113854346A CN 113854346 A CN113854346 A CN 113854346A CN 202111128101 A CN202111128101 A CN 202111128101A CN 113854346 A CN113854346 A CN 113854346A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 66
- 230000002335 preservative effect Effects 0.000 title claims abstract description 64
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229920002101 Chitin Polymers 0.000 claims abstract description 35
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000006243 chemical reaction Methods 0.000 claims abstract description 29
- 241000238557 Decapoda Species 0.000 claims abstract description 28
- 229920001661 Chitosan Polymers 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 10
- 108010053775 Nisin Proteins 0.000 claims abstract description 10
- 241001122767 Theaceae Species 0.000 claims abstract description 10
- 239000004309 nisin Substances 0.000 claims abstract description 10
- 235000010297 nisin Nutrition 0.000 claims abstract description 10
- 235000006408 oxalic acid Nutrition 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 9
- 230000006196 deacetylation Effects 0.000 claims abstract description 5
- 238000003381 deacetylation reaction Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 39
- 238000002791 soaking Methods 0.000 claims description 31
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 26
- 241001125843 Trichiuridae Species 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 20
- 238000005406 washing Methods 0.000 claims description 17
- 239000003513 alkali Substances 0.000 claims description 12
- 239000002585 base Substances 0.000 claims description 12
- 241000238366 Cephalopoda Species 0.000 claims description 11
- 230000000845 anti-microbial effect Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000010306 acid treatment Methods 0.000 claims description 4
- 241000269821 Scombridae Species 0.000 claims description 3
- 241000630524 Taractes rubescens Species 0.000 claims description 3
- 235000020640 mackerel Nutrition 0.000 claims description 3
- 239000011363 dried mixture Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000003912 environmental pollution Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000004064 recycling Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 36
- 238000003756 stirring Methods 0.000 description 18
- 241000238562 Farfantepenaeus aztecus Species 0.000 description 12
- 239000012043 crude product Substances 0.000 description 12
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 9
- 238000003892 spreading Methods 0.000 description 6
- 230000007480 spreading Effects 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0027—2-Acetamido-2-deoxy-beta-glucans; Derivatives thereof
- C08B37/003—Chitin, i.e. 2-acetamido-2-deoxy-(beta-1,4)-D-glucan or N-acetyl-beta-1,4-D-glucosamine; Chitosan, i.e. deacetylated product of chitin or (beta-1,4)-D-glucosamine; Derivatives thereof
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Sustainable Development (AREA)
- Cosmetics (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a composite natural antibacterial preservative and a preparation method and application thereof, wherein the composite natural antibacterial preservative comprises the following components in parts by weight: 0.5-1.5 parts of chitosan, 0.05-0.15 part of tea polyphenol and 0.15-0.25 part of nisin, wherein the chitosan is extracted from shrimp and crab shells. The preparation method comprises chopping shrimp and crab shell, performing acid-base circulation treatment until no bubbles are generated after adding acid, treating with oxalic acid, rinsing, and drying to obtain chitin product; transferring the chitin finished product into a reaction kettle for deacetylation, filtering, cleaning, drying and crushing to obtain chitosan; 0.5-1.5 parts of chitosan, 0.05-0.15 part of tea polyphenol and 0.15-0.25 part of nisin are mixed to obtain the composite natural antibacterial preservative. Overcomes the problem of great environmental pollution in the production of chitin, and further achieves the purposes of recycling and saving cost.
Description
Technical Field
The invention relates to a natural aquatic product preservative, and in particular relates to a composite natural antibacterial preservative and a preparation method and application thereof.
Background
At present, China has abundant fishery and fish culture resources, most fishes are not easy to survive after being caught and landed, the water content of the fishes is high, the fishes are rich in nutrition, easy to decay and deteriorate, the preservation time is short, and the fishes are not easy to store and transport for a long distance. It is therefore of great importance to inhibit the proliferation of microorganisms in fresh aquatic products.
In recent years, with the awareness of the necessity of antisepsis and the continuous understanding of the mechanism of antiseptics for inhibiting microorganisms, only sorbic acid and its potassium salt, and chlorine dioxide in a stable state are currently available as preservatives for aquatic products. The use of such chemical preservatives in aquatic products presents various challenges and challenges. Because chemicals added into food have certain toxic and side effects, the dosage is limited, and the addition time needs to be mastered to play the expected role, so that the use of the chemical preservative is limited.
Therefore, the development of a natural preservative for the fresh-keeping of aquatic products is very important.
Disclosure of Invention
The embodiment of the invention aims to provide a composite natural antibacterial preservative and a preparation method and application thereof, so as to overcome the defects of the prior art.
According to the first aspect of the embodiment of the invention, the composite natural antibacterial preservative is provided, and comprises the following components in parts by weight: 0.5-1.5 parts of chitosan, 0.05-0.15 part of tea polyphenol and 0.15-0.25 part of nisin, wherein the chitosan is extracted from shrimp and crab shells.
Further, the chitosan is extracted from shrimp and crab shells and comprises:
chopping shrimp and crab shells, performing acid-base circulation treatment until no bubbles are generated after acid is added, performing oxalic acid treatment, and finally rinsing and drying to obtain a chitin finished product;
and transferring the chitin finished product into a reaction kettle for deacetylation, filtering, cleaning, drying and crushing to obtain the chitosan.
Further, acid-base circulation treatment comprises the following steps:
placing the chopped shrimp and crab shells into 3-6% sodium hydroxide for soaking treatment, taking out the shrimp and crab shells after treatment, and then placing the shrimp and crab shells into 3-6% hydrochloric acid for soaking and deashing treatment, wherein the material-liquid ratio of the shrimp and crab shells to the sodium hydroxide solution is 1: 1-5 (g/mL), wherein the feed-liquid ratio of the shrimp and crab shells to the hydrochloric acid is 1: 1 to 5 (g/mL).
Further, the mass concentration of the oxalic acid is 0.1-1%.
Further, the mass ratio of the chitin finished product to the alkali liquor in the reaction kettle is 1: 40-80 percent, wherein the mass concentration of the alkali liquor is 20-50 percent.
Further, the reaction temperature in the reaction kettle is 80-100 ℃, and the reaction time is 10-14 h.
According to a second aspect of the embodiments of the present invention, there is provided a method for preparing a composite natural-type antibacterial preservative, including:
chopping shrimp and crab shells, performing acid-base circulation treatment until no bubbles are generated after acid is added, performing oxalic acid treatment, and finally rinsing and drying to obtain a chitin finished product;
transferring the chitin finished product into a reaction kettle for deacetylation, filtering, cleaning, drying and crushing to obtain chitosan;
0.5-1.5 parts of chitosan, 0.05-0.15 part of tea polyphenol and 0.15-0.25 part of nisin are mixed to obtain the composite natural antibacterial preservative.
According to a third aspect of the embodiments of the present invention, there is provided an application of the compound natural antimicrobial preservative of the first aspect in antimicrobial preservative treatment of aquatic products, including:
unfreezing, cleaning and washing frozen aquatic products;
a step (2) of dissolving the compound natural antimicrobial preservative according to claim 1 into clear water to obtain a natural antimicrobial preservative solution;
and (3) soaking the aquatic product cleaned in the step (1) in the natural antibacterial preservative solution at 1-5 ℃, wherein the ratio of the aquatic product to the natural antibacterial preservative solution is 1: 3 (g/mL);
and (4) draining, placing the dried mixture into a tray, performing heat sealing by using a preservative film, and storing the tray at the temperature of (4 +/-1) DEG C for subsequent processing.
Further, the aquatic product is one or more of hairtail, mackerel, Peru squid, North Tai squid, true squid and pomfret.
Further, the preservative film is a PE preservative film with the thickness of 0.013 mm.
The technical scheme provided by the embodiment of the invention can have the following beneficial effects:
according to the embodiments, the organic matters in the shell are removed by adopting alkali treatment, so that the acid-alkali circulation treatment effectively reduces the use amount of acid, overcomes the problem of great environmental pollution in chitin production, and further achieves the purposes of recycling and saving cost. Chitosan is extracted and compounded with a natural bacteriostatic agent, so that a novel natural antibacterial preservative is developed and applied to the preservation of aquatic products, and the deterioration of meat quality of the aquatic products in the storage process is effectively slowed down; effectively inhibiting the increase of TMA value and pH value TVB-N content in the refrigeration process of aquatic products, prolonging the refrigeration shelf life of hairtail, mackerel, Peru squid, North Taiyu squid, true squid and pomfret, and playing a better role in keeping fresh.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
Detailed Description
Example 1:
the preparation of chitosan comprises the following steps:
1. peeling Argentina red shrimp shell, spreading for airing, mincing with a mincing machine to obtain a product with length and width of about 5mm, cleaning with clear water, removing impurities, filtering, draining, spreading for airing, and storing in a dry and ventilated environment. It should be noted that the Argentina red shrimp shell can be replaced by other shrimp and crab shells, and preferably, the Argentina red shrimp shell is adopted because the Argentina red shrimp is large in size and easy to separate meat from shell.
2. Taking 100kg of clear water, adding 5kg of sodium hydroxide into the clear water, and uniformly stirring to obtain a 5% sodium hydroxide soak solution; weighing 33kg of crushed shrimp shells, soaking in the prepared soaking solution, controlling the reaction temperature to be 25 +/-2 ℃, controlling the soaking time to be 5h, and stirring once every 0.5 h; filtering, washing with clear water to neutrality, filtering, and draining.
3. Taking 100kg of clear water, adding 5L of hydrochloric acid into the clear water, and uniformly stirring to obtain a hydrochloric acid soak solution with the concentration of 5%; soaking shrimp shells soaked in alkali in the prepared hydrochloric acid soaking solution, controlling the reaction temperature to be 25 +/-2 ℃, controlling the soaking time to be 3h, and stirring once every 0.5 h; filtering, washing with water to neutrality, filtering, and draining.
4. And (3) performing acid-base circulating treatment until no bubbles are generated after acid is added, and finally rinsing and drying to obtain a chitin crude product.
5. Placing the chitin crude product into a water tank, washing with water, filtering, draining water, and placing into a tank filled with 0.5% oxalic acid solution, wherein the material-liquid ratio is 1: 3, fully stirring to completely soak the chitin crude product in the solution, controlling the reaction temperature to be 25 +/-2 ℃ and controlling the soaking time to be 1 h. Washing with water, drying at 65 deg.C to obtain chitin product, and storing in dry and ventilated environment.
6. Cleaning chitin product with water, transferring into a reaction kettle, weighing 10kg chitin product, soaking in 700L solution with 50% alkali (strong base such as sodium hydroxide and potassium hydroxide) concentration, controlling reaction temperature at 90 deg.C for 12 hr, and filtering; cooling to room temperature after the reaction is finished, washing with a large amount of clear water, putting into a basket with a perforated net, draining, drying the basket filled with the chitin crude product in a 65 ℃ oven, and crushing by a crusher to obtain the chitosan which is light yellow powdery solid.
A preparation method of a compound natural antibacterial preservative comprises the following steps:
0.05-0.15 part of tea polyphenol, 0.15-0.25 part of nisin and 0.5-1.5 parts of chitosan prepared by the above steps are mixed to obtain the compound natural type antibacterial preservative.
The application of the composite natural antibacterial preservative in the antibacterial and preservative treatment of aquatic products comprises the following steps:
1) the aquatic product is unfrozen, cleaned and cleaned for later use; taking 100kg of clear water, adding 0.5kg of chitosan, 0.05kg of tea polyphenol and 0.25kg of nisin into the clear water, adding a proper amount of acetic acid to enable the pH value to be 6, and uniformly stirring to prepare the natural antibacterial preservative soak solution.
2) 33kg of hairtail is weighed respectively and soaked in the natural antibacterial preservative soak solution for 1h at the temperature of 3 ℃, the hairtail is placed into a plastic tray after being drained, and is thermally sealed by a PE preservative film with the thickness of 0.013mm, and then the hairtail is immediately stored at the temperature of (4 +/-1) ° C.
Example 2:
the preparation of chitosan comprises the following steps:
1. peeling Argentina red shrimp shell, spreading for airing, mincing with a mincing machine to obtain a product with length and width of about 5mm, cleaning with clear water, removing impurities, filtering, draining, spreading for airing, and storing in a dry and ventilated environment. It should be noted that the Argentina red shrimp shell can be replaced by other shrimp and crab shells, and preferably, the Argentina red shrimp shell is adopted because the Argentina red shrimp is large in size and easy to separate meat from shell.
2. Taking 100kg of clear water, adding 3kg of sodium hydroxide into the clear water, and uniformly stirring to prepare a 3% sodium hydroxide soak solution; weighing 20kg of crushed shrimp shells, soaking in the prepared soaking solution, controlling the reaction temperature to be 25 +/-2 ℃, controlling the soaking time to be 5h, and stirring once every 0.5 h; filtering, washing with clear water to neutrality, filtering, and draining.
3. Taking 100kg of clear water, adding 3L of hydrochloric acid into the clear water, and uniformly stirring to obtain a hydrochloric acid soak solution with the concentration of 3%; soaking shrimp shells soaked in alkali in the prepared hydrochloric acid soaking solution, controlling the reaction temperature to be 25 +/-2 ℃, controlling the soaking time to be 3h, and stirring once every 0.5 h; filtering, washing with water to neutrality, filtering, and draining.
4. And (3) performing acid-base circulating treatment until no bubbles are generated after acid is added, and finally rinsing and drying to obtain a chitin crude product.
5. Placing the chitin crude product into a water tank, washing with water, filtering, draining water, and placing into a tank filled with 1% oxalic acid solution, wherein the material-liquid ratio is 1: 3, fully stirring to completely soak the chitin crude product in the solution, controlling the reaction temperature to be 25 +/-2 ℃ and controlling the soaking time to be 1 h. Washing with water, drying at 65 deg.C to obtain chitin product, and storing in dry and ventilated environment.
6. Cleaning chitin product with water, transferring into a reaction kettle, weighing 10kg chitin product, soaking in 800L solution with alkali (strong base such as sodium hydroxide and potassium hydroxide) concentration of 20%, controlling reaction temperature at 100 deg.C for 14 hr, and filtering; cooling to room temperature after the reaction is finished, washing with a large amount of clear water, putting into a basket with a perforated net, draining, drying the basket filled with the chitin crude product in a 65 ℃ oven, and crushing by a crusher to obtain the chitosan which is light yellow powdery solid.
The application of the composite natural antibacterial preservative in the antibacterial and preservative treatment of aquatic products comprises the following steps:
1) the aquatic product is unfrozen, cleaned and cleaned for later use; taking 100kg of clear water, adding 1kg of chitosan, 0.1kg of tea polyphenol and 0.2kg of nisin into the clear water, adding a proper amount of acetic acid to enable the pH value to be 6, and uniformly stirring to prepare the natural antibacterial preservative soak solution.
2) 33kg of hairtail is weighed respectively and soaked in the natural antibacterial preservative soak solution for 1h at the temperature of 3 ℃, the hairtail is placed into a plastic tray after being drained, and is thermally sealed by a PE preservative film with the thickness of 0.013mm, and then the hairtail is immediately stored at the temperature of (4 +/-1) ° C.
The sensory score was high during the soaking process relative to the un-soaked hairtail, TMA value: the TMA value of the sample treated by the compound preservative solution is increased to 20.7mg/100g from 5.3mg/100g after 21 days, which is lower than that of the blank control 41.3mg/100 mg. pH value: the pH value of the slightly frozen hairtail shows a slow descending trend in the initial 6 days, the pH values of the compound preservative solution treatment and the control hairtail are respectively reduced to 6.6 and 6.3 on the 6 th day, and then the pH value is rapidly increased. The whole pH change curve is V-shaped. After 9 days of storage, the pH value of the hairtail treated by the compound preservative solution is obviously lower than that of a blank control group. Test results show that the compound preservative solution can effectively delay the autolysis of the hairtail and has an obvious preservation effect. TVB-N: the change trend of the TVB-N values of the compound fresh-keeping liquid treatment and the control group is basically consistent. There was a gradual increase in the TBV-N values, but they began to show differences after 3 d. After the sample is slightly frozen for 3 days, the TVB-N value of the compound preservative solution treatment sample is obviously slower in increasing speed than that of the control sample. The TVB-N value of the control hairtail when stored for 3d in a micro-freezing way already reaches 9.8mg/100 g: the hairtail treated by the compound preservative solution is only 7.9mg/100g on the 3 rd day. After the hairtail is slightly frozen for 21d, the TVB-N values of the control and the hairtail treated by the compound preservative solution reach 79.6mg/100g and 36.9mg/100g respectively. The refrigerating shelf life is prolonged by 1-2 days compared with that of the embodiment 1.
Example 3:
the preparation of chitosan comprises the following steps:
1. peeling Argentina red shrimp shell, spreading for airing, mincing with a mincing machine to obtain a product with length and width of about 5mm, cleaning with clear water, removing impurities, filtering, draining, spreading for airing, and storing in a dry and ventilated environment. It should be noted that the Argentina red shrimp shell can be replaced by other shrimp and crab shells, and preferably, the Argentina red shrimp shell is adopted because the Argentina red shrimp is large in size and easy to separate meat from shell.
2. Taking 100kg of clear water, adding 6kg of sodium hydroxide into the clear water, and uniformly stirring to obtain a 6% sodium hydroxide soak solution; weighing 100kg of crushed shrimp shell, soaking in the prepared soaking solution, controlling the reaction temperature to be 25 +/-2 ℃, controlling the soaking time to be 5h, and stirring once every 0.5 h; filtering, washing with clear water to neutrality, filtering, and draining.
3. Taking 100kg of clear water, adding 6L of hydrochloric acid into the clear water, and uniformly stirring to obtain a hydrochloric acid soak solution with the concentration of 6%; soaking shrimp shells soaked in alkali in the prepared hydrochloric acid soaking solution, controlling the reaction temperature to be 25 +/-2 ℃, controlling the soaking time to be 3h, and stirring once every 0.5 h; filtering, washing with water to neutrality, filtering, and draining.
4. And (3) performing acid-base circulating treatment until no bubbles are generated after acid is added, and finally rinsing and drying to obtain a chitin crude product.
5. Placing the chitin crude product into a water tank, washing with water, filtering, draining water, and placing into a tank filled with 0.1% oxalic acid solution, wherein the material-liquid ratio is 1: 3, fully stirring to completely soak the chitin crude product in the solution, controlling the reaction temperature to be 25 +/-2 ℃ and controlling the soaking time to be 1 h. Washing with water, drying at 65 deg.C to obtain chitin product, and storing in dry and ventilated environment.
6. Cleaning chitin product with water, transferring into a reaction kettle, weighing 10kg chitin product, soaking in 400L solution of 40% alkali (strong base such as sodium hydroxide and potassium hydroxide), controlling reaction temperature at 80 deg.C for 10 hr, and filtering; cooling to room temperature after the reaction is finished, washing with a large amount of clear water, putting into a basket with a perforated net, draining, drying the basket filled with the chitin crude product in a 65 ℃ oven, and crushing by a crusher to obtain the chitosan which is light yellow powdery solid.
The application of the composite natural antibacterial preservative in the antibacterial and preservative treatment of aquatic products comprises the following steps:
1) the aquatic product is unfrozen, cleaned and cleaned for later use; 100kg of clear water is taken, 1.5kg of chitosan, 0.15kg of tea polyphenol and 0.15kg of nisin are added into the clear water, a proper amount of acetic acid is added to ensure that the pH value is 6, and the natural antibacterial preservative soak solution is prepared by uniformly stirring.
2) 33kg of hairtail is weighed respectively and soaked in the natural antibacterial preservative soak solution for 1h at the temperature of 3 ℃, the hairtail is placed into a plastic tray after being drained, and is thermally sealed by a PE preservative film with the thickness of 0.013mm, and then the hairtail is immediately stored at the temperature of (4 +/-1) ° C.
Compared with the unimpregnated Peru squid, the pickled Peru squid has high sensory evaluation value, TMA value, pH value and TVB-N value which slowly rise, and the refrigeration shelf life is prolonged, and is basically unchanged compared with the example 2.
Other embodiments of the present application will be apparent to those skilled in the art from consideration of the specification and practice of the disclosure disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the application and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the application being indicated by the following claims.
It will be understood that the application is not limited to the precise arrangements described and illustrated above and that various modifications and changes may be made without departing from the scope thereof. The scope of the application is limited only by the appended claims.
Claims (10)
1. The compound natural antibacterial preservative is characterized by comprising the following components in parts by weight: 0.5-1.5 parts of chitosan, 0.05-0.15 part of tea polyphenol and 0.15-0.25 part of nisin, wherein the chitosan is extracted from shrimp and crab shells.
2. The composite natural-based antimicrobial preservative according to claim 1, wherein the chitosan is extracted from shrimp and crab shells, and comprises:
chopping shrimp and crab shells, performing acid-base circulation treatment until no bubbles are generated after acid is added, performing oxalic acid treatment, and finally rinsing and drying to obtain a chitin finished product;
and transferring the chitin finished product into a reaction kettle for deacetylation, filtering, cleaning, drying and crushing to obtain the chitosan.
3. The compound natural-type antibacterial preservative according to claim 1, wherein the acid-base cycle treatment comprises:
placing the chopped shrimp and crab shells into 3-6% sodium hydroxide for soaking treatment, taking out the shrimp and crab shells after treatment, and then placing the shrimp and crab shells into 3-6% hydrochloric acid for soaking and deashing treatment, wherein the material-liquid ratio of the shrimp and crab shells to the sodium hydroxide solution is 1: 1-5 (g/mL), wherein the feed-liquid ratio of the shrimp and crab shells to the hydrochloric acid is 1: 1 to 5 (g/mL).
4. The compound natural antimicrobial preservative according to claim 1, wherein the mass concentration of oxalic acid is 0.1-1%.
5. The compound natural antibacterial preservative according to claim 1, wherein the mass ratio of the chitin finished product to the alkali liquor in the reaction kettle is 1: 40-80 percent, wherein the mass concentration of the alkali liquor is 20-50 percent.
6. The compound natural antimicrobial preservative according to claim 1, wherein the reaction temperature in the reaction kettle is 80-100 ℃ and the reaction time is 10-14 hours.
7. A preparation method of a compound natural antibacterial preservative is characterized by comprising the following steps:
chopping shrimp and crab shells, performing acid-base circulation treatment until no bubbles are generated after acid is added, performing oxalic acid treatment, and finally rinsing and drying to obtain a chitin finished product;
transferring the chitin finished product into a reaction kettle for deacetylation, filtering, cleaning, drying and crushing to obtain chitosan;
0.5-1.5 parts of chitosan, 0.05-0.15 part of tea polyphenol and 0.15-0.25 part of nisin are mixed to obtain the composite natural antibacterial preservative.
8. The application of the compound natural antibacterial preservative in the antibacterial preservative treatment of aquatic products, which is characterized by comprising the following components:
unfreezing, cleaning and washing frozen aquatic products;
a step (2) of dissolving the compound natural antimicrobial preservative according to claim 1 into clear water to obtain a natural antimicrobial preservative solution;
and (3) soaking the aquatic product cleaned in the step (1) in the natural antibacterial preservative solution at 1-5 ℃, wherein the ratio of the aquatic product to the natural antibacterial preservative solution is 1: 3 (g/ml);
and (4) draining, placing the dried mixture into a tray, performing heat sealing by using a preservative film, and storing the tray at the temperature of (4 +/-1) DEG C for subsequent processing.
9. The use of claim 8, wherein the aquatic product is one or more of a hairtail, a mackerel, a Peru squid, a North Taiyu squid, a true squid, and a pomfret.
10. The use according to claim 8, wherein the preservative film is a 0.013mm PE preservative film.
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| CN102631006A (en) * | 2012-03-26 | 2012-08-15 | 孙涛 | Natural compound food antiseptic preservative |
| CN103222500A (en) * | 2013-05-21 | 2013-07-31 | 扬州大学 | Composite preservative for freshwater fish and using method of composite preservative |
| CN103665187A (en) * | 2013-11-22 | 2014-03-26 | 徐广苓 | Preparation method for chitosan |
| CN211057008U (en) * | 2019-07-09 | 2020-07-21 | 大连益丰农生物科技有限公司 | System for extracting chitin by acid-base' three-way extraction method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102631006A (en) * | 2012-03-26 | 2012-08-15 | 孙涛 | Natural compound food antiseptic preservative |
| CN103222500A (en) * | 2013-05-21 | 2013-07-31 | 扬州大学 | Composite preservative for freshwater fish and using method of composite preservative |
| CN103665187A (en) * | 2013-11-22 | 2014-03-26 | 徐广苓 | Preparation method for chitosan |
| CN211057008U (en) * | 2019-07-09 | 2020-07-21 | 大连益丰农生物科技有限公司 | System for extracting chitin by acid-base' three-way extraction method |
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