CN101028133A - 食品生物防腐剂 - Google Patents
食品生物防腐剂 Download PDFInfo
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- CN101028133A CN101028133A CN 200610042587 CN200610042587A CN101028133A CN 101028133 A CN101028133 A CN 101028133A CN 200610042587 CN200610042587 CN 200610042587 CN 200610042587 A CN200610042587 A CN 200610042587A CN 101028133 A CN101028133 A CN 101028133A
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Abstract
本发明涉及一种食品生物防腐剂,由乳酸链球菌产生的一种多肽物质乳酸链球菌素经增菌、分离、培养、制备菌悬液进行合理混配,勾兑而成一种食品生物防腐剂。生物防腐剂可使微生物的蛋白质凝固变形,从而干扰其生存和繁殖,并改变胞浆膜的渗透性,使微生物体内的酶类和代谢产物逸出导致其失活,干扰微生物体的酶系,破坏其正常代谢,抑制酶的活性,达到食品防腐的目的。本发明有以下优点:(1)新型生物防腐剂(2)无毒、无副作用、安全可靠、高效。(3)化学性质极为稳定。(4)能降低食品灭菌温度,缩短食品灭菌时间,使食品保持原有的营养、风味、色泽。(5)工艺简单,成本低。
Description
技术领域 本发明涉及一种新型食品生物防腐剂。是由乳酸链球菌产生的一种多肽物质乳酸链球菌素制成的一种天然食品防腐剂,能有效的杀灭引起食物腐败的细菌。可广泛地应用于乳制品如消毒牛奶,植物蛋白饮料如花生奶、豆奶,罐装饮料等。造成食品败坏的原因很多,而最常见的是由细菌繁殖造成的食品腐败、霉菌代谢导致的食品霉变和酵母菌分泌的氧化还原酶促使的食品发酵。微生物繁殖需要有合适的条件,控制食品所处的环境条件,加入防腐剂可达到食品防腐的目的。已有的食品防腐产品很多,大多为化学产品其性能不一,有高、中、低效之分。往往是高效防腐剂的有效浓度高,成本价格也高。而且稳定性差,有毒性、腐蚀性有一定的残留。因此,人们一直希望能有一种即能抗菌又安全稳定的,生物型的食品防腐剂。
背景技术 本发明的目的在于提供一种能克服已有产品不足的新型生物防腐剂,具有无毒、无副作用、安全可靠、高效等优点。还能降低食品灭菌温度,缩短食品灭菌时间,使食品保持原有的营养、风味、色泽。
发明内容 本发明的要点在于选择合适的组分,经增菌、分离、培养、制备菌悬液进行合理混配,勾兑而成一种食品生物防腐剂。
本发明选择的配方如下(组分及其重量百分比%):乳酸链球菌素(5.0-6.0);溶菌酶(0.01-0.02);对羧基苯甲酸脂(0.01-0.02);纯化水加至100。
生物防腐剂可使微生物的蛋白质凝固变形,从而干扰其生存和繁殖,并改变胞浆膜的渗透性,使微生物体内的酶类和代谢产物逸出导致其失活,干扰微生物体的酶系,破坏其正常代谢,抑制酶的活性,达到食品防腐的目的。
本发明产品的制备方法是:
1).将乳酸链球菌经增菌、分离、培养、制备菌悬液--5.0%-6.0%乳酸链球菌素。
2).将溶菌酶,对羧基苯甲酸脂按比例溶解于水中。
3).将上述两液混合,再进行灭活、冷却后进行分装。检验,合格后入库。
本发明同已有的防腐剂相比具有以下优点:(1)新型生物防腐剂(2)无毒、无副作用、安全可靠、高效。(3)化学性质极为稳定。(4)能降低食品灭菌温度,缩短食品灭菌时间,使食品保持原有的营养、风味、色泽。(5)工艺简单,成本低。
具体实施方式 下面结合实施例对本发明作进一步的详细说明:
按照下表所列数据(重量百分比%)及其所述步骤进行配置:
配方一:
乳酸链球菌素 5.0-6.0
溶菌酶 0.01-0.02
对羧基苯甲酸脂 0.01-0.02
纯化水 加至100
配方二:
乳酸链球菌素 5.3-6.0
溶菌酶 0.01-0.02
对羧基苯甲酸脂 0.01-0.02
纯化水 加至100
配方三:
乳酸链球菌素 5.0-5.8
溶菌酶 0.01-0.02
对羧基苯甲酸脂 0.01-0.02
纯化水 加至100
配方四:
乳酸链球菌素 5.3-5.8
溶菌酶 0.01-0.02
对羧基苯甲酸脂 0.01-0.02
纯化水 加至100
Claims (2)
1、本发明涉及一种食品生物防腐剂,有效成份为乳酸链球菌产生的一种多肽物质乳酸链球菌素。其特征在于具有如下配方(组分及其重量百分比%):乳酸链球菌素(5.0-6.0);溶菌酶(0.01-0.02);对羧基苯甲酸脂(0.01-0.02);纯化水加至100。
2、一种权利要求1所述食品生物防腐剂的制备方法,其特征在于具有如下的步骤:
1).将乳酸链球菌经增菌、分离、培养、制备菌悬液--5.0%-6.0%乳酸链球菌素。
2).将溶菌酶,对羧基苯甲酸脂按比例溶解于水中。
3).将上述两液混合,再进行灭活、冷却后进行分装。检验,合格后入库。
Priority Applications (1)
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CN 200610042587 CN101028133A (zh) | 2006-02-27 | 2006-02-27 | 食品生物防腐剂 |
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CN 200610042587 CN101028133A (zh) | 2006-02-27 | 2006-02-27 | 食品生物防腐剂 |
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CN101028133A true CN101028133A (zh) | 2007-09-05 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107212236A (zh) * | 2017-06-26 | 2017-09-29 | 苏州凌科特新材料有限公司 | 一种复合生物防腐剂及其制备方法 |
CN113973899A (zh) * | 2017-02-09 | 2022-01-28 | 郑州明德生物科技有限公司 | 细菌素稳定化保护剂及其应用 |
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2006
- 2006-02-27 CN CN 200610042587 patent/CN101028133A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113973899A (zh) * | 2017-02-09 | 2022-01-28 | 郑州明德生物科技有限公司 | 细菌素稳定化保护剂及其应用 |
CN107212236A (zh) * | 2017-06-26 | 2017-09-29 | 苏州凌科特新材料有限公司 | 一种复合生物防腐剂及其制备方法 |
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