Shrimp blackening preventing agent, and preparation method and application thereof in euphausia superba

The invention relates to a shrimp blackening preventing agent. The shrimp blackening preventing agent comprises the following components in parts by mass: 8 to 12 parts of grape seed extract, 0.8 to 1.2 parts of 4-hexylresorcinol, 0.1 to 0.15 part of citric acid, 0.12 to 0.2 part of phytic acid, 3 t...

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Bibliographische Detailangaben
Hauptverfasser:	DENG SHANGGUI, HUO JIANCONG
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a shrimp blackening preventing agent. The shrimp blackening preventing agent comprises the following components in parts by mass: 8 to 12 parts of grape seed extract, 0.8 to 1.2 parts of 4-hexylresorcinol, 0.1 to 0.15 part of citric acid, 0.12 to 0.2 part of phytic acid, 3 to 5 parts of chitosan and 30 to 50 parts of deionized water. The invention also relates to a preparation method of the shrimp blackening preventing agent and application of the shrimp blackening preventing agent in euphausia superba. Compared with the prior art, the shrimp blackening preventing agent has the advantages that preparation processes are few, the operation is simple, blackening of the euphausia superba can be effectively inhibited, the antibacterial effect is good, and the freshness of the euphausia superba can be retained, so that the freshness lifetime of an euphausia superba product is effectively prolonged, and the economic value of the euphausia superba product is increased.