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发明公开
CN109122841A 鳕鱼多肽防褐变剂及马铃薯鲜切片的护色方法 审中-实审

鳕鱼多肽防褐变剂及马铃薯鲜切片的护色方法
摘要：
本发明提供一种鳕鱼多肽防褐变剂及马铃薯鲜切片的护色方法，保鲜剂通过不同的组分混合后产生的协同效果，达到保鲜作用，保鲜剂的成分包括鳕鱼多肽、壳聚糖、氯化钙，所述马铃薯保鲜剂按重量百分比范围为鳕鱼多肽0.1％～0.3％、氯化钙0.8％～1.0％，壳聚糖1.3％～1.5％。本发明中鳕鱼多肽具有抑菌活性、免疫活性、抗高血压活性以及抗氧化活性等功能，其中含有某赖氨酸、蛋氨酸和胱氨酸，是植物蛋白所缺乏的。如今，深海鱼粉蛋白广泛的应用在品级营养补充剂、调味品、功能饮料等方面。
摘要（英）：

The invention provides a cod polypeptide anti-browning agent and a color protection method for fresh potato slices. The preservative achieves the freshness preservation functions through the synergistic effect generated after different components are mixed, and the potato preservative is prepared from, by weight, 0.1-0.3% of cod polypeptide, 0.8-1.0% of calcium chloride and 1.3-1.5% of chitosan. Cod polypeptide has the functions such as bacteriostatic activity, immunological activity, antihypertensive activity and antioxidant activity and contains certain lysine, methionine and cystine which are lack in plant protein. Nowadays, deep sea fish meal protein is widely applied to the fields of grade nutritional supplements, condiments, functional drinks and the like.

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