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CN-122004370-A - Emulsified liquid fishy smell and preparation method and application thereof

CN122004370ACN 122004370 ACN122004370 ACN 122004370ACN-122004370-A

Abstract

The invention relates to the technical field of aquatic feed, in particular to an emulsified liquid fishy smell, a preparation method and application thereof, wherein the emulsified liquid fishy smell comprises, by weight, 25-35 parts of liquid fishy smell, 15-35 parts of a compound emulsifier, 5-15 parts of an auxiliary emulsifier and 40-50 parts of pure water, the compound emulsifier comprises an oleophilic emulsifier and a hydrophilic emulsifier, the mass ratio of the oleophilic emulsifier to the hydrophilic emulsifier is (1-5), and the fishy smell form stable and uniform emulsion through the wrapping effect of the emulsifier, so that the influence of light and oxygen is effectively avoided, and the stability of a product is improved.

Inventors

  • HUANG MINGYA
  • LI WEI
  • YU LIN
  • YU MIAO
  • GUO YUFENG
  • YANG XIYAO

Assignees

  • 成都大帝汉克生物科技有限公司

Dates

Publication Date
20260512
Application Date
20251229
Priority Date
20251021

Claims (8)

  1. 1. The emulsified liquid fishy smell is characterized by comprising, by weight, 25-35 parts of liquid fishy smell, 15-35 parts of a compound emulsifier, 5-15 parts of an auxiliary emulsifier and 40-50 parts of pure water, wherein the compound emulsifier comprises an oleophilic emulsifier and a hydrophilic emulsifier, and the mass ratio of the oleophilic emulsifier to the hydrophilic emulsifier is (1-5) to (1-5).
  2. 2. The emulsified liquid fishy smell of claim 1, wherein the lipophilic emulsifier comprises at least one of sorbitan monostearate, sorbitan monopalmitoleate, glycerides, polyoxyethylene hydrogenated castor oil, polyglycerol esters, sucrose fatty acid esters and lecithins, wherein the sucrose fatty acid esters have an HLB value of 1-7.
  3. 3. The emulsified liquid fishy smell of claim 1, wherein the hydrophilic emulsifier comprises at least one of polysorbate, sucrose fatty acid esters, polyoxyethylated castor oil, sodium lauryl sulfate and acacia, wherein the sucrose fatty acid esters have an HLB value of 10-16.
  4. 4. An emulsified liquid fishy smell aroma according to claim 1, wherein the co-emulsifier comprises at least one of glycerol, propylene glycol, sodium dodecylbenzene sulfonate and polyvinyl alcohol.
  5. 5. The emulsified liquid fishy smell of claim 1, wherein the liquid fishy smell comprises, by weight, 0.4-1.2 parts of ethyl maltol, 0.1-0.7 part of furanone, 0.1-0.7 part of methyl cyclopentenolone, 2-2.8 parts of decanoic acid, 63-73 parts of propylene glycol, 2.2-2.6 parts of butyric acid, 2.8-3.6 parts of hexanoic acid, 5-10 parts of isovaleric acid, 1-7 parts of octanoic acid, 4-8 parts of trimethylamine, 2.6-3.8 parts of 2, 6-dimethylpyridine, 0.5-1.1 parts of dimethyl sulfide, 0.1-0.6 parts of 2-methyl-3-methoxypyrazine and 0.1-0.6 parts of 2-methyl-3-methylthiofuran.
  6. 6. A method for preparing an emulsified liquid fishy smell apparatus as claimed in any one of claims 1 to 5, comprising the steps of: A. stirring and uniformly mixing the lipophilic emulsifier and the hydrophilic emulsifier to obtain a compound emulsifier; B. Adding a compound emulsifier and an auxiliary emulsifier into the liquid fishy smell fragrance, adding pure water while stirring, and keeping the temperature at 35-55 ℃ to form microemulsion; C. And (3) carrying out heat preservation and curing on the microemulsion obtained in the step (B) for 2-4 hours at 50-70 ℃ to obtain the emulsified liquid fishy smell.
  7. 7. The preparation method of claim 6, wherein the pH of the emulsified liquid fishy smell is controlled to be 5.5-6.5.
  8. 8. Use of an emulsified liquid fishy smell according to any of claims 1 to 5 or prepared by the preparation method of claim 6 or 7 in aquatic feed.

Description

Emulsified liquid fishy smell and preparation method and application thereof Technical Field The invention relates to the technical field of aquatic feed, in particular to an emulsified liquid fishy smell and a preparation method and application thereof. Background With the improvement of living standard of people and the popularization of outdoor exercises, fishing activities are becoming more popular. Fishing lures are of great interest as an important tool for capturing fish, their preparation and use. In the aquatic bait feed, the liquid fishy smell is a widely used additive, and is mainly used for improving the fish attracting effect of the feed. However, the conventional liquid fishy smell has some problems in that the fishy smell and the fresh smell of the fishy smell are easily volatilized during use, resulting in continuous decrease in the commercial properties and the fish attracting ability of the feed. The condition is particularly obvious in the shelf life of the feed, the sales and use effects of the product are seriously affected, and at present, most of bait essence on the market is prepared by blending traditional monomer fragrance raw materials, so that the requirements of consumers on natural and lasting fragrance are difficult to meet. Although some researchers try to prepare natural essence by using Maillard reaction and other methods, the problems of insufficient long-lasting food calling effect, short fragrance retention time and the like still exist in practical application. In addition, the existing liquid essence often has the defects of layering, easy volatilization, unstable quality and the like, and is difficult to maintain stability for a long time, so that the adding and using effects are affected. Disclosure of Invention In order to solve the technical problems, the embodiment of the invention provides an emulsified liquid fishy smell and a preparation method and application thereof. In order to achieve the above purpose, the embodiment of the present invention adopts the following technical scheme: On the one hand, the invention provides an emulsified liquid fishy smell, which comprises, by weight, 25-35 parts of liquid fishy smell, 15-35 parts of a compound emulsifier, 5-15 parts of an auxiliary emulsifier and 40-50 parts of pure water, wherein the compound emulsifier comprises an oleophilic emulsifier and a hydrophilic emulsifier, and the mass ratio of the oleophilic emulsifier to the hydrophilic emulsifier is (1-5) to (1-5). In some embodiments, the lipophilic emulsifier includes at least one of sorbitan monostearate, sorbitan monopalmitoleate, glyceride, polyoxyethylene hydrogenated castor oil, polyglycerol ester, sucrose fatty acid ester and lecithin, wherein the HLB value of the sucrose fatty acid ester is 1-7. In some embodiments, the hydrophilic emulsifier includes at least one of polysorbate, sucrose fatty acid esters, polyoxyethylated castor oil, sodium lauryl sulfate, and acacia, wherein the sucrose fatty acid esters have an HLB value of 10-16. In some embodiments, the co-emulsifier comprises at least one of glycerol, propylene glycol, sodium dodecylbenzene sulfonate, and polyvinyl alcohol. In some embodiments, the liquid fishy smell comprises, by weight, 0.4-1.2 parts of ethyl maltol, 0.1-0.7 part of furanone, 0.1-0.7 part of methyl cyclopentenolone, 2-2.8 parts of decanoic acid, 63-73 parts of propylene glycol, 2.2-2.6 parts of butyric acid, 2.8-3.6 parts of hexanoic acid, 5-10 parts of isovaleric acid, 1-7 parts of octanoic acid, 4-8 parts of trimethylamine, 2, 6-lutidine, 2.6-3.8 parts of dimethyl sulfide, 0.5-1.1 parts of dimethyl sulfide, 0.1-0.6 parts of 2-methyl-3-methoxy pyrazine and 0.1-0.6 parts of 2-methyl-3-methylthiofuran. On the other hand, the invention also provides a preparation method of the emulsified liquid fishy smell incense, which comprises the following steps: A. stirring and uniformly mixing the lipophilic emulsifier and the hydrophilic emulsifier to obtain a compound emulsifier; B. Adding a compound emulsifier and an auxiliary emulsifier into the liquid fishy smell fragrance, adding pure water while stirring, and keeping the temperature at 35-55 ℃ to form microemulsion; C. And (3) carrying out heat preservation and curing on the microemulsion obtained in the step (B) for 2-4 hours at 50-70 ℃ to obtain the emulsified liquid fishy smell. In some embodiments, the pH of the emulsified liquid fishy smell is controlled to be 5.5-6.5. In still another aspect, the present invention provides an emulsified liquid fishy smell or an emulsified liquid fishy smell prepared by the above preparation method for use in aquatic feed. Compared with the prior art, the invention has the beneficial effects that: 1. The fishy smell and the fresh smell form stable and uniform emulsion through the wrapping effect of the emulsifier, so that the influence of light and oxygen is effectively avoided, and the stability of the product is improved. 2. The 8-week aroma e