CN103719233B - Marine fishes and shrimps antistaling agent, its preparation method and using method thereof - Google Patents
Marine fishes and shrimps antistaling agent, its preparation method and using method thereof Download PDFInfo
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Abstract
本发明属于水产品加工领域，特别涉及一种海产鱼虾保鲜剂、其制备方法及其使用方法。一种海产鱼虾保鲜剂，该保鲜剂中含有如下以质量百分含量计的组分：壳聚糖1.5～2.1%、植酸5～6%、柠檬酸0.8～1.2%、生蒜末15～18%、食用醋8～10%，余量为黄酒。经发明人多次实验验证，本发明的海产鱼虾保鲜剂组分经有机组合，抗菌保鲜效果较好，可以有效抑制虾在冷藏过程中黑变的发生，并且有效延缓细菌总数和挥发性盐基氮的增加，延长保鲜期。本发明原料简单易得，成本低廉，天然安全，保鲜效果好，可用于生鲜鱼、虾、贝类等水产品的流通、贮藏和加工领域。The invention belongs to the field of aquatic product processing, and particularly relates to a fresh-keeping agent for seafood fish and shrimp, a preparation method and a use method thereof. A fresh-keeping agent for seafood fish and shrimp, which contains the following components in mass percent: 1.5-2.1% chitosan, 5-6% phytic acid, 0.8-1.2% citric acid, 15% minced raw garlic ～18%, edible vinegar 8～10%, and the balance is rice wine. It has been verified by the inventor for many times that the components of the seafood preservative for fish and shrimp of the present invention are organically combined, and have a good antibacterial and fresh-keeping effect, can effectively inhibit the occurrence of blackening of shrimp during refrigeration, and effectively delay the total number of bacteria and volatile salts. The increase of base nitrogen prolongs the shelf life. The raw material of the invention is simple and easy to obtain, low in cost, natural and safe, and has good fresh-keeping effect, and can be used in the field of circulation, storage and processing of aquatic products such as fresh fish, shrimp and shellfish.
Description
技术领域 technical field
本发明属于水产品加工领域，特别涉及一种海产鱼虾保鲜剂、其制备方法及其使用方法。 The invention belongs to the field of aquatic product processing, and particularly relates to a fresh-keeping agent for seafood fish and shrimp, a preparation method and a use method thereof.
背景技术 Background technique
营养丰富、美味可口的河虾或海虾，由于其含高蛋白每百克在21％以上,捕捞上岸后,若保存时间或所处温度超过其贮存极限时,海产鱼虾的色、香、味、形发生劣变,致使企业或个人蒙受经济损失。为延长贮存期，需要对海产鱼虾进行保鲜处理。我国普遍采用二氧化硫产生物( 亚硫酸盐) 抑制或延缓虾的黑变，但是亚硫酸盐在食品中的应用存在严重的安全性问题，因此其使用受到限制。 Nutritious, delicious river prawns or sea prawns, due to their high protein content of more than 21% per 100 grams, after being caught ashore, if the storage time or the temperature exceeds their storage limit, the color, aroma, Taste, shape deterioration, resulting in economic losses to enterprises or individuals. In order to prolong the storage period, seafood fish and shrimps need to be kept fresh. Sulfur dioxide producing substances (sulfites) are commonly used in my country to inhibit or delay the blackening of shrimp, but the application of sulfites in food has serious safety problems, so its use is limited.
专利号为200810026304.X 的中国发明专利提供一种水溶性壳聚糖和生姜提取物制备虾保鲜剂，是以水溶性壳聚糖和生姜提取物为主要原料，复配以抗氧化剂、植酸、柠檬酸钠和糊精组成的复合保鲜剂浸泡剥壳虾。该方法需要将虾剥壳，过程繁琐，保鲜性能不佳。 The Chinese invention patent with the patent number of 200810026304.X provides a water-soluble chitosan and ginger extract to prepare shrimp fresh-keeping agent. The main raw materials are water-soluble chitosan and ginger extract, compounded with antioxidants and phytic acid , sodium citrate and dextrin compound preservative soak shelled shrimp. This method needs to shell the shrimp, the process is loaded down with trivial details, and the fresh-keeping performance is not good.
申请号：201210320874.6 申请日：2012-09-03的中国发明公开了一种水产品保鲜剂,具体由壳聚糖、茶多酚和冰醋酸主要组成,其中壳聚糖和茶多酚占保鲜剂的重量百分比分别为:0.5%～3.2%和0.8%～3.5%;冰醋酸占保鲜剂的体积百分比为:0.5%～2.0%;其余为水。具体制备方法为将壳聚糖和茶多酚均匀混合后,加入醋酸,充分搅拌后溶胀5～10分钟,再加入水，即得水产品生物保鲜剂。该保鲜剂成本高，不易推广使用。 Application number: 201210320874.6 Application date: 2012-09-03 The Chinese invention discloses a fresh-keeping agent for aquatic products, which is mainly composed of chitosan, tea polyphenols and glacial acetic acid, among which chitosan and tea polyphenols account for the majority of the fresh-keeping agent. The weight percentages of the preservatives are: 0.5% to 3.2% and 0.8% to 3.5%, respectively; the volume percentage of glacial acetic acid in the preservative is: 0.5% to 2.0%; the rest is water. The specific preparation method is as follows: uniformly mix chitosan and tea polyphenol, add acetic acid, fully stir, swell for 5-10 minutes, and then add water to obtain the biological preservative for aquatic products. This preservative has high cost and is not easy to popularize and use.
发明内容 Contents of the invention
本发明提供一种组分安全可靠，有效抑制虾在冷藏过程中黑变的发生，并且有效延缓细菌总数和挥发性盐基氮的增加，延长保鲜期的海产鱼虾保鲜剂。 The invention provides a fresh-keeping agent for seafood fish and shrimp, which has safe and reliable components, effectively inhibits the occurrence of blackening of shrimp during cold storage, effectively delays the increase of the total number of bacteria and volatile basic nitrogen, and prolongs the fresh-keeping period.
本发明还提供该海产鱼虾保鲜剂的制备方法。 The invention also provides a preparation method of the marine fish and shrimp fresh-keeping agent.
本发明还提供该海产鱼虾保鲜剂的使用方法。 The invention also provides a usage method of the marine fish and shrimp fresh-keeping agent.
本发明解决其技术问题所采用的技术方案是： The technical solution adopted by the present invention to solve its technical problems is:
一种海产鱼虾保鲜剂，该保鲜剂中含有如下以质量百分含量计的组分：壳聚糖1.5～2.1%、植酸5～6%、柠檬酸0.8～1.2%、生蒜末15～18%、食用醋8～10%，余量为黄酒。经发明人多次实验验证，本发明的海产鱼虾保鲜剂组分经有机组合，抗菌保鲜效果较好，可以有效抑制虾在冷藏过程中黑变的发生，并且有效延缓细菌总数和挥发性盐基氮的增加，延长保鲜期。 A fresh-keeping agent for seafood fish and shrimp, which contains the following components in mass percent: 1.5-2.1% chitosan, 5-6% phytic acid, 0.8-1.2% citric acid, 15% minced raw garlic ～18%, edible vinegar 8～10%, and the balance is rice wine. It has been verified by the inventor for many times that the components of the seafood preservative for fish and shrimp of the present invention are organically combined, and have a good antibacterial and fresh-keeping effect, can effectively inhibit the occurrence of blackening of shrimp during refrigeration, and effectively delay the total number of bacteria and volatile salts. The increase of base nitrogen prolongs the shelf life.
作为优选，该保鲜剂中还包括维生素C 1%。增加了维生素C，可以使海产鱼虾的色泽鲜亮，食用时口感较好。 As preferably, also comprise vitamin C 1% in this antistaling agent. The addition of vitamin C can make seafood fish and shrimp brighter in color and taste better when eaten.
一种所述的海产鱼虾保鲜剂的制备方法，具体为：先将各固形物组分预混合，然后加入食用醋和黄酒调和即可。 A preparation method of the marine fish and shrimp fresh-keeping agent specifically comprises: pre-mixing each solid component first, and then adding edible vinegar and yellow rice wine for blending.
一种海产鱼虾保鲜剂的使用方法，具体为：将原料海产鱼虾进行挑选，清洗，采用所述的海产鱼虾保鲜剂浸泡海产鱼虾，然后将水沥干，采用气调包装方式包装，最后在-0.5 ～ -2℃的温度下贮藏。 A method of using a fresh-keeping agent for seafood fish and shrimp, specifically: selecting raw seafood fish and shrimp, cleaning them, soaking the seafood fish and shrimp with the said seafood fish and shrimp preservative, draining the water, and packaging them in modified atmosphere packaging , and finally stored at a temperature of -0.5 to -2°C.
作为优选，海产鱼虾的浸泡时间为10-15分钟。 As preferably, the soaking time of seafood fish and shrimp is 10-15 minutes.
本发明原料简单易得，成本低廉，天然安全，保鲜效果好，可用于生鲜鱼、虾、贝类等水产品的流通、贮藏和加工领域。本发明的有益效果是： The raw material of the invention is simple and easy to obtain, low in cost, natural and safe, and has good fresh-keeping effect, and can be used in the field of circulation, storage and processing of aquatic products such as fresh fish, shrimp and shellfish. The beneficial effects of the present invention are:
1、本发明的海产鱼虾保鲜剂可以有效抑制虾在冷藏过程中黑变的发生，并且有效延缓细菌总数和挥发性盐基氮的增加，延长保鲜期。 1. The fresh-keeping agent for seafood fish and shrimp of the present invention can effectively inhibit the occurrence of blackening of shrimp during cold storage, and effectively delay the increase of the total number of bacteria and volatile basic nitrogen, and prolong the fresh-keeping period.
2、采用气调包装方式包装，可以相应的延长海产鱼虾保鲜期。 2. It is packaged in modified atmosphere packaging, which can prolong the freshness period of seafood fish and shrimp accordingly.
3、采用本发明的海产鱼虾保鲜剂，海产品经解冻后形态完整，色泽鲜亮，口感好。 3. By adopting the fresh-keeping agent for seafood fish and shrimps of the present invention, the seafood has complete shape, bright color and good taste after thawing.
具体实施方式 Detailed ways
下面通过具体实施例，对本发明的技术方案作进一步的具体说明。应当理解，本发明的实施并不局限于下面的实施例，对本发明所做的任何形式上的变通和/或改变都将落入本发明保护范围。 The technical solution of the present invention will be further specifically described below through specific examples. It should be understood that the implementation of the present invention is not limited to the following examples, and any modifications and/or changes made to the present invention will fall within the protection scope of the present invention.
在本发明中，若非特指，所有的份、百分比均为重量单位，所采用的设备和原料等均可从市场购得或是本领域常用的。下述实施例中的方法，如无特别说明，均为本领域的常规方法。 In the present invention, unless otherwise specified, all parts and percentages are in weight units, and the equipment and raw materials used can be purchased from the market or commonly used in the field. The methods in the following examples, unless otherwise specified, are conventional methods in the art.
实施例1： Example 1:
一种海产鱼虾保鲜剂，该保鲜剂中含有如下以质量百分含量计的组分：壳聚糖1.5%、绿茶粉3%、植酸5%、柠檬酸0.8%、生蒜末15%、食用醋8%，余量为黄酒。所述的海产鱼虾保鲜剂的制备方法，具体为：先将各固形物组分预混合，然后加入食用醋和黄酒调和即可。 A seafood preservative for fish and shrimp, which contains the following components in mass percent: 1.5% chitosan, 3% green tea powder, 5% phytic acid, 0.8% citric acid, and 15% minced raw garlic , edible vinegar 8%, and the balance is yellow rice wine. The preparation method of the fresh-keeping agent for seafood fish and shrimp specifically includes: pre-mixing each solid component first, and then adding edible vinegar and yellow rice wine to reconcile.
所述海产鱼虾保鲜剂的使用方法，具体为：将原料海产鱼虾进行挑选，清洗，采用所述的海产鱼虾保鲜剂浸泡鲜虾，鲜虾的浸泡时间为10分钟，然后将水沥干，采用气调包装方式包装，最后在-0.5 ～ -2℃的温度下贮藏。 The method of using the fresh-keeping agent for seafood fish and shrimp is specifically: select the raw seafood fish and shrimp, clean them, soak fresh shrimp with the fresh-keeping agent for seafood fish and shrimp, soak the fresh shrimp for 10 minutes, and then drain the water Dry, packaged in modified atmosphere packaging, and finally stored at a temperature of -0.5 ~ -2°C.
实施例2： Example 2:
一种海产鱼虾保鲜剂，该保鲜剂中含有如下以质量百分含量计的组分：壳聚糖2.1%、绿茶粉2%、植酸6%、柠檬酸1.2%、生蒜末18%、食用醋10%，维生素C 1%，余量为黄酒。所述的海产鱼虾保鲜剂的制备方法，具体为：先将各固形物组分预混合，然后加入食用醋和黄酒调和即可。 A seafood preservative for fish and shrimp, which contains the following components in mass percent: 2.1% chitosan, 2% green tea powder, 6% phytic acid, 1.2% citric acid, and 18% minced raw garlic 10% edible vinegar, 1% vitamin C, and the rest is rice wine. The preparation method of the fresh-keeping agent for seafood fish and shrimp specifically includes: pre-mixing each solid component first, and then adding edible vinegar and yellow rice wine to reconcile.
所述海产鱼虾保鲜剂的使用方法，具体为：将原料鲜虾进行挑选，清洗，采用所述的鲜虾保鲜剂浸泡鲜虾，鲜虾的浸泡时间为10-15分钟，然后将水沥干，采用气调包装方式包装，最后在-0.5 ～ -2℃的温度下贮藏。 The method of using the fresh-keeping agent for seafood fish and shrimp is specifically: select fresh shrimps as raw materials, clean them, soak fresh shrimps with the fresh-keeping agent for fresh shrimps, soak the fresh shrimps for 10-15 minutes, and then drain the fresh shrimps Dry, packaged in modified atmosphere packaging, and finally stored at a temperature of -0.5 ~ -2°C.
实施例3： Example 3:
一种海产鱼虾保鲜剂，该保鲜剂中含有如下以质量百分含量计的组分：壳聚糖1.8%、绿茶粉5%、植酸5%、柠檬酸1%、生蒜末15%、食用醋8%，余量为黄酒。所述的海产鱼虾保鲜剂的制备方法，具体为：先将各固形物组分预混合，然后加入食用醋和黄酒调和即可。 A seafood preservative for fish and shrimp, which contains the following components in mass percent: 1.8% chitosan, 5% green tea powder, 5% phytic acid, 1% citric acid, and 15% minced raw garlic , edible vinegar 8%, and the balance is yellow rice wine. The preparation method of the fresh-keeping agent for seafood fish and shrimp specifically includes: pre-mixing each solid component first, and then adding edible vinegar and yellow rice wine to reconcile.
所述海产鱼虾保鲜剂的使用方法，具体为：将原料鲜虾进行挑选，清洗，采用所述的鲜虾保鲜剂浸泡鲜虾，鲜虾的浸泡时间为15分钟，然后将水沥干，采用气调包装方式包装，最后在-0.5 ～ -2℃的温度下贮藏。 The method of using the fresh-keeping agent for seafood fish and shrimp is specifically as follows: select fresh shrimp as a raw material, clean them, soak the fresh shrimp with the fresh-keeping agent for fresh shrimp, and soak the fresh shrimp for 15 minutes, then drain the water, Packaged in modified atmosphere packaging, and finally stored at a temperature of -0.5 to -2°C.
表1 虾的检测指标 Table 1 Detection index of shrimp
由表1可以看出，使用本发明的保鲜剂进行保存鲜虾，有效地减缓了虾的变质速度，通过感官对比发现保质期内的虾并不会出现黑头现象，此外，本发明的保鲜剂组分安全，可以保持鲜虾的鲜味和口感。经过多次实验验证，本发明的保鲜剂适于生鲜鱼、虾、贝类等水产品的保鲜。 As can be seen from Table 1, using the antistaling agent of the present invention to preserve fresh shrimps effectively slows down the deterioration rate of shrimps, and finds that blackheads do not appear in the shrimps within the shelf life through sensory comparison. In addition, the preservatives of the present invention group It is very safe and can maintain the freshness and taste of fresh shrimp. Through repeated experiments, the antistaling agent of the present invention is suitable for the preservation of aquatic products such as fresh fish, shrimps and shellfish.
使用本发明的保鲜剂进行保存带鱼时，可以有效地减缓带鱼的变质速度，本发明的保鲜剂成本低廉，保鲜处理过程简便，保鲜效果好，在与冷藏相结合的贮藏条件下，较好地保持带鱼的原有品质，能显著延长其货架期。采用本发明的保鲜剂浸泡后的带鱼在 4±1℃冷藏条件下货架期能够达到 13 天左右。 When using the antistaling agent of the present invention to preserve hairtail, the deterioration rate of hairtail can be effectively slowed down. The antistaling agent of the present invention has low cost, simple and convenient fresh-keeping treatment process, and good fresh-keeping effect. Keeping the original quality of hairtail can significantly prolong its shelf life. The shelf life of the hairtail soaked in the preservative of the present invention can reach about 13 days under the refrigeration condition of 4±1°C.
以上所述的实施例只是本发明的一种较佳的方案，并非对本发明作任何形式上的限制，在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。 The embodiment described above is only a preferred solution of the present invention, and does not limit the present invention in any form. There are other variations and modifications on the premise of not exceeding the technical solution described in the claims.
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