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发明授权
CN104872269B 一种红虾保鲜剂及其制备方法 有权 许可

一种红虾保鲜剂及其制备方法
摘要：
本发明公开了一种红虾保鲜剂，由以下质量百分比的组分组成：0.01~0.03%葡萄糖氧化酶，1~3%葡萄糖，0.3~0.5%二硫苏糖醇，0.03~0.05%乳酸链球菌素，0.5~1%酪蛋白酸钠，0.01~0.05%改性纳米SiO2，0.02~0.05%单甘脂，1~2%壳聚糖，0.05~0.1%金属硫蛋白，3~5%迷迭香酸，余量为质量百分比浓度为0.5~1%的乙酸水溶液。本发明的红虾保鲜剂配方科学合理，成本低，具有优异的抑菌、保鲜、护色、防黑变作用，能同时抑制红虾的褪色、黒变、腐败变质以及头胸甲脱落，能延长红虾保鲜时间，且红虾的品质好。本发明还公开了一种红虾保鲜剂的制备方法，制备步骤简单，设备投资少，成本低，适合大规模工业化生产。
摘要（英）：

The invention discloses a red shrimp preservative which is composed of the following ingredients, by weight, 0.01-0.03% of glucose oxidase, 1-3% of glucose, 0.3-0.5% of dithiothreitol, 0.03-0.05% of nisin, 0.5-1% of sodium caseinate, 0.01-0.05% of modified nano-SiO2, 0.02-0.05% of monoglyceride, 1-2% of chitosan, 0.05-0.1% of metallothionein, 3-5% of rosmarinic acid and the rest being 0.5-1% of an aqueous acetic acid solution. The red shrimp preservative provided by the invention has a scientific and reasonable formula, is low-cost, has excellent bacteriostatic, fresh-keeping, color-protecting and anti-blackening effects, can simultaneously inhibit color-fading, blackening, spoilage and carapace detachment of red shrimp, and can prolong freshness lifetime of red shrimp. By the use of the red shrimp preservative, quality of red shrimp is good. The invention also discloses a preparation method of the red shrimp preservative. The preparation method has advantages of simple preparation step, low investment in equipment and low cost, and is suitable for large-scale industrial production.

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