CN101073435B - Natural-plant food antiseptics - Google Patents
Natural-plant food antiseptics Download PDFInfo
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- CN101073435B CN101073435B CN200610042802A CN200610042802A CN101073435B CN 101073435 B CN101073435 B CN 101073435B CN 200610042802 A CN200610042802 A CN 200610042802A CN 200610042802 A CN200610042802 A CN 200610042802A CN 101073435 B CN101073435 B CN 101073435B
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Abstract
The invention is concerned with the food preservative for savageness plant, which is with the actions of sterilization, antisepsis, and preserving. It is: uses the extract of clove, cinnamon and chufaskin to make the food preservative, which is sprayed on food, fruit and vegetable in order to antisepsis and preserving. The invention is simple making method, long active time.
Description
Technical field:
The present invention relates to a kind of natural-plant food antiseptics.
Background technology:
The putrid and deteriorated various effects that mainly are meant based on microorganism of food, and cause food quality to descend or lose all variations of edibility.Because food itself contains rich nutrient contents, is good microbiological culture media.As long as the condition words are suitable, microorganism will breed in a large number, causes food apoilage.It is various putrid and deteriorated that food such as whole world agricultural byproducts, aquatic products, fruits and vegetables have 10%～20% loss to come from approximately, and the economic loss that causes is huge.How to prevent the putrid and deteriorated attention that more and more causes people of food, the research of related food anticorrisive agent also is gradually improved.Food preservative generally is divided into chemical synthesis anticorrisive agent and natural antiseptic agent.
Still benzoic acid and salt, sorbic acid and the chemical synthesis anticorrisive agents such as salt, parabens thereof of a large amount of uses of China at present.Through long-term application with discover that some synthetic preservatives lure carcinous, teratogenesis and easily cause problems such as food poisoning.The chemical synthesis anticorrisive agent mainly detoxifies by the human liver.Long-term edible or amount is excessive deposits in human body easily, therefore have carcinogenic may.And in the production process of synthetic preservative, can produce toxic gas, people's working environment be had certain harm, and cause environmental pollution easily.The chemical synthesis anticorrisive agent generally needs organic solvent dissolution (alcohol, glyceryl alcohol etc.), add the medium and small convenience of other products, and the pH value is unstable.And the incomparable sorrow point of synthetic preservative such as natural antiseptic agent has that antibiotic property is strong, safety non-toxic, good water solubility, sphere of action are wide.Natural antiseptic agent is not only harmless to health, but also has certain nutrient value.It is the direction of development of food industry from now on.
Great deal of research results shows in recent years, and some natural plants and extract thereof have certain antiseptic and inhibiting bacteria function effect.At present, extracting effective antipathogenic composition from spice and traditional Chinese herbal medicine is one of focus of natural plant type anticorrisive agent research and development.For example the extract of many spices such as garlic, ginger, Chinese prickly ash, cloves, black pepper all has certain antiseptic and inhibiting bacteria function effect: the caryophyllus oil resin has very strong inhibitory action to food functions on common pollutant bacteria staphylococcus aureus, Escherichia coli, bacillus subtilis, Hansenula anomala, aspergillus niger, mould etc., can be used as the antiseptics for natural food development and use.
In addition, the traditional Chinese medicine of China is with a long history, and Chinese herbal medicine resource is abundant, and the Chinese herbal medicine of some integration of drinking and medicinal herbs and extract thereof not only have certain medical value, and have certain antiseptic and inhibiting bacteria function function, and the security of its use is also fully confirmed.For example: cloves, dark plum have stronger inhibitory action to bacterium, yeast and mould; The coptis, the windproof antiseptic that can be used as wide spectrum use, and be obvious to the inhibitory action of spore vaccine and pseudomonas aeruginosa; With cloves, cassia bark, herbal powders such as Chinese prickly ash, the tuber of stemona, galingal, giant knotweed are that the compound fruit freshness preserving paper of main component has good fresh-keeping effect.
In addition, these natural plant type anticorrisive agents are preventing food spoilage, in the time of the performance preservation, also have anti-oxidant and function disease-prevention health, have reached anticorrosion health care double effects.
Summary of the invention:
The object of the present invention is to provide a kind of sterilization that has, press down seedling, anticorrosion, preservation, and the natural-plant food antiseptics of long action time, safety non-toxic.
For achieving the above object, the technical solution used in the present invention is:
Natural-plant food antiseptics, its contained active ingredient is made by the following weight proportion raw material:
50～85 parts of the extracts of cloves
10～40 parts of the extracts of Chinese cassia tree
5～10 parts of the extracts of water chestnut skin.
Natural-plant food antiseptics, the contained active ingredient of its optimum formula is made by the following weight proportion raw material:
70 parts of the extracts of cloves
25 parts of the extracts of Chinese cassia tree
5 parts of the extracts of water chestnut skin.
The preparation technology of three kinds of extracts is as follows in the above-mentioned natural-plant food antiseptics:
(1), cloves, Chinese cassia tree, water chestnut skin are cleaned respectively and are dried, distillation extraction twice, each 2 hours, merging extract;
(2), under 60 ℃ of conditions, it is the Tween 80 of 3%-5% that extract is added gross weight at reactor, carry out fully emulsified, with behind 10% the ethanol solubilising promptly.
The present invention is that natural plant extracts mixes no side effects through proportioning.The raw material wide material sources, production technology is simple.This preservative stability is good, can preserve in the lucifuge director phase, is added in the food to keep antibacterial activity for a long time.Be not subjected to temperature (below 100 ℃), pH influence, this anticorrisive agent good water solubility, it is convenient to add, and broad-spectrum antibacterial property is good, as long as add 3/1000ths to five in food, just can play sterilization, antibiotic antisepsis.
The specific embodiment:
One, cloves, Chinese cassia tree, water chestnut skin and press the formula mixture fungistatic effect and test as follows:
For trying bacterial classification: aspergillus flavus, aspergillus fumigatus, penicillium chrysogenum, Penicillium citrinum, rhodotorula glutinis, bacillus subtilis, staphylococcus aureus, shigella flexneri, salmonella typhimurium, Escherichia coli.
CA is used for cultivating blue or green, aspergillus; PDA is used for the culture yeasts bacterium: nutrient agar is used for culture of bacteria.All culture mediums all meet the GB4789.28-94 standard.
Prepare for examination bacterium robe or bacteria suspension: the following various examination bacterial classifications that supply are activated with suitable slant medium, make 10 with SPSS
2-10
3The spore of cfu/ml or bacteria suspension.
The extract preparation: (1), cloves, Chinese cassia tree, water chestnut skin are cleaned respectively and are dried, and distillation extracts twice, each 2 hours, merge extract;
(2), under 60 ℃ of conditions, it is the Tween 80 of 3%-5% that extract is added gross weight at reactor, carry out fully emulsified, with behind 10% the ethanol solubilising promptly.
The mensuration of the minimum inhibitory concentration of each sample (MIC): each sample is diluted with sterilized water, (add 0.2mg/ml, 0.4mg/ml, 0.6mg/ml, 0.8mg/ml, 1.0mg/ml with variable concentrations, 2.0mg/ml) add corresponding culture medium (standard pH value), sterilization, be cooled to and add culture dish (having added in advance spore or the bacteria suspension of 1ml) after 45 ℃ for the examination bacterium, mixing, thermophilic is cultivated in good time, observed result is the MIC value of each sample to certain bacterium with the minimum sample concentration that does not have bacteria growing fully.
Each composition lowest bacteria fogging-resistant concentration determining result of table 1
Annotate: above data are repeated experiments mean value three times.
Experimental result shows: three kinds of natural plant extracts have the antibacterial action of highly significant to spoilage organisms common in the food of selecting for use and toxic bacteria, and the antibiotic concentration that requires is low, by the contrast experiment as can be known, the Mlc of the sample that makes by this formula for a product is lower than each extract respectively, therefore, three kinds of natural plant extracts have synergistic function by the formula rate proportioning.
Two, the test of the temperature effect of food preservative is as follows:
Identical for examination bacterial classification and culture medium with the fungistatic effect test.Making sample by formula for a product joins in the culture medium (standard pH value) with minimum inhibitory concentration, sterilization, be cooled to and add culture dish (having added in advance robe or the bacteria suspension of 1ml) after 45 ℃ for the examination bacterium, mixing is respectively at 0 ℃, 20 ℃, 40 ℃, 60 ℃, 80 ℃ cultivations, observed result.
The temperature effect examination vinegar of table 2 food preservative
Result of the test shows: temperature (100 ℃) is to the not influence of this product.
Three, food preservative contrast test in food is as follows:
Test material: pickled radish, bubble shank, flour vegetarian diet, soybean vegetarian diet: the dosage of anticorrisive agent is handled by 0.1% concentration, and product places 30 ℃ of room temperatures through vacuum packaging, and relative humidity 85% is observed, and the result is as follows:
Table 3 food preservative contrast test in food
Specific embodiment 1:
Natural-plant food antiseptics, the contained active ingredient of its optimum formula is made by the following weight proportion raw material:
70 parts of the extracts of cloves
25 parts of the extracts of Chinese cassia tree
5 parts of the extracts of water chestnut skin.
The preparation technology of three kinds of extracts is as follows in the above-mentioned natural-plant food antiseptics:
(1), cloves, Chinese cassia tree, water chestnut skin are cleaned respectively and are dried, distillation extraction twice, each 2 hours, merging extract;
(2), under 60 ℃ of conditions, it is the Tween 80 of 3%-5% that extract is added gross weight at reactor, carry out fully emulsified, with behind 10% the ethanol solubilising promptly.
The present invention is that natural plant extracts mixes no side effects through proportioning.The raw material wide material sources, production technology is simple.This preservative stability is good, can preserve in the lucifuge director phase, is added in the food to keep antibacterial activity for a long time.Be not subjected to temperature (below 100 ℃), pH influence, this anticorrisive agent good water solubility, it is convenient to add, and broad-spectrum antibacterial property is good, as long as add 3/1000ths to five in food, just can play sterilization, antibiotic antisepsis.
Specific embodiment 2:
Natural-plant food antiseptics, the contained active ingredient of its optimum formula is made by the following weight proportion raw material:
50 parts of the extracts of cloves
10 parts of the extracts of Chinese cassia tree
5 parts of the extracts of water chestnut skin.
The preparation technology of three kinds of extracts is identical with specific embodiment 1 in the above-mentioned natural-plant food antiseptics.
Specific embodiment 3:
Natural-plant food antiseptics, the contained active ingredient of its optimum formula is made by the following weight proportion raw material:
85 parts of the extracts of cloves
40 parts of the extracts of Chinese cassia tree
10 parts of the extracts of water chestnut skin.
The preparation technology of three kinds of extracts is identical with specific embodiment 1 in the above-mentioned natural-plant food antiseptics.
The present invention shows through temperature effect test, food preservative three tests of contrast test in food of fungistatic effect test, food preservative: three kinds of natural plant extracts of the present invention have synergistic function by the formula rate proportioning, and this anticorrisive agent good water solubility, it is convenient to add, broad-spectrum antibacterial property is good, as long as in food, add 3/1000ths to five, just can play sterilization, antibiotic antisepsis.
Claims (2)
1. natural-plant food antiseptics is characterized in that its contained active ingredient made by the following weight proportion raw material:
50～85 parts of the extracts of cloves
10～40 parts of the extracts of Chinese cassia tree
5～10 parts of the extracts of water chestnut skin;
The preparation technology of three kinds of extracts is as follows in the described natural-plant food antiseptics:
(1), cloves, Chinese cassia tree, water chestnut skin are cleaned respectively and are dried, distillation extraction twice, each 2 hours, merging extract;
(2), under 60 ℃ of conditions, it is the Tween 80 of 3%-5% that extract is added gross weight at reactor, carry out fully emulsified, with behind 10% the ethanol solubilising promptly.
2. natural-plant food antiseptics according to claim 1 is characterized in that its contained active ingredient made by the following weight proportion raw material:
70 parts of the extracts of cloves
25 parts of the extracts of Chinese cassia tree
5 parts of the extracts of water chestnut skin.
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| CN200610042802A CN101073435B (en) | 2006-05-15 | 2006-05-15 | Natural-plant food antiseptics |
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| CN200610042802A CN101073435B (en) | 2006-05-15 | 2006-05-15 | Natural-plant food antiseptics |
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| CN101073435B true CN101073435B (en) | 2010-05-12 |
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| CN101427705B (en) * | 2008-12-02 | 2010-12-29 | 南京师范大学 | Chinese medicinal herb antistaling agent for stem vegetables |
| CN101926383B (en) * | 2010-06-13 | 2012-05-23 | 北京工商大学 | Peach preserving method, preservative and preparation method of preservative |
| CN102174787A (en) * | 2010-12-27 | 2011-09-07 | 山东营养源食品科技有限公司 | Preservative paper for potatoes and preparation method thereof |
| CN102246999A (en) * | 2011-05-24 | 2011-11-23 | 上海创博食品技术发展有限公司 | Production method of natural preservative |
| CN103584254B (en) * | 2013-11-19 | 2014-11-26 | 广东嘉豪食品有限公司 | Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products |
| CN103583683B (en) * | 2013-11-26 | 2015-03-04 | 青岛嘉瑞生物技术有限公司 | Fruit preservative based on comprehensive utilization of enteromorpha prolifera and preparation method of fruit preservative |
| CN104207294A (en) * | 2014-08-26 | 2014-12-17 | 赵兰 | Food preservative and preparation method thereof |
| CN104432411A (en) * | 2014-12-11 | 2015-03-25 | 仲恺农业工程学院 | Preservative compounded by lotus leaf extract and eleochairis toberosa peel extract and preparation method of preservative |
| CN104687177A (en) * | 2015-02-28 | 2015-06-10 | 广西瑞启康饮料有限公司 | Sugar-free emblic juice beverage and production method thereof |
| CN105077437B (en) * | 2015-08-07 | 2019-05-24 | 湖北大展食品有限公司 | The preparation method of horseshoe fruit squash |
| CN105231250A (en) * | 2015-11-04 | 2016-01-13 | 广东嘉豪食品有限公司 | Preparation method of nanometer preservative containing composite extracts and corrosion resistance application of nanometer preservative |
| CN105533532A (en) * | 2015-12-15 | 2016-05-04 | 重庆合升源农业开发有限公司 | Toona sinensis bud production method and prepared toona sinensis bud thereof |
| CN106172730A (en) * | 2016-09-14 | 2016-12-07 | 贺州学院 | A kind of Corm Eleocharitis peel extract bacteriostasis, preservation agent and preparation and application |
| CN106473020A (en) * | 2016-10-17 | 2017-03-08 | 东北农业大学 | The method that composite aromatic condiment extract suppresses biogenic amine accumulation in the air-dry sausage of Harbin |
| CN111328957B (en) * | 2020-03-10 | 2022-10-18 | 石家庄洛杉奇食品有限公司 | Antibacterial and anticorrosive composition and preparation method and application thereof |
| CN111838296A (en) * | 2020-08-07 | 2020-10-30 | 苏州闻达食品配料有限公司 | Natural fresh-keeping preservative for sauced marinated meat products |
Citations (1)
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| CN1280773A (en) * | 2000-08-09 | 2001-01-24 | 郭兴华 | Natural antibacterial composition and its application |
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|---|---|---|---|---|
| CN1280773A (en) * | 2000-08-09 | 2001-01-24 | 郭兴华 | Natural antibacterial composition and its application |
Non-Patent Citations (4)
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| 吴新安、花日茂、 岳永德、朱有才.植物源抗菌、杀菌活性物质研究进展(综述).安徽农业大学学报 3.2002,(3),245-249. |
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Address after: 710075, twenty-two floor, Shanxi Securities Building, 2 hi tech two road, Shaanxi, Xi'an Patentee after: Song Kai Address before: 710075, seven floor, Shanxi Securities Building, 2 hi tech two road, Shaanxi, Xi'an Patentee before: Song Kai |
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Effective date of registration: 20181127 Address after: Room 119A, Building 11, 13 Garden Road, Haidian District, Beijing Patentee after: Beijing Dongdi Xutong Investment Co., Ltd. Address before: 710075 Shanxi Securities Building, No. 2 Gaoxin Second Road, Xi'an City, Shaanxi Province, 22nd Floor Patentee before: Song Kai |
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Effective date of registration: 20190923 Address after: 213200 No. 1668, Hua Cheng Road, Jintan District, Jiangsu, Changzhou Patentee after: Jiangsu Dongfang Zhengze Biotechnology Co., Ltd. Address before: Room 119A, Building 11, 13 Garden Road, Haidian District, Beijing Patentee before: Beijing Dongdi Xutong Investment Co., Ltd. |