CN101720969A - Composite preservative for fruits, flour products and bean products - Google Patents
Composite preservative for fruits, flour products and bean products Download PDFInfo
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- CN101720969A CN101720969A CN200910185458A CN200910185458A CN101720969A CN 101720969 A CN101720969 A CN 101720969A CN 200910185458 A CN200910185458 A CN 200910185458A CN 200910185458 A CN200910185458 A CN 200910185458A CN 101720969 A CN101720969 A CN 101720969A
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- potassium sorbate
- nisin
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- lactic acid
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Abstract
The invention relates to a composite preservative for fruits, flour products and bean products; the preservative formula comprises lactic acid streptococcus, potassium sorbate, disodium ethylenediamine tetraacetate, natamycin and sterile water; the preparation method is that: the lactic acid streptococcus, potassium sorbate and the disodium ethylenediamine tetraacetate are added in a vessel, 500ml of sterile water is added in the mixture for fully dissolving, pH value is adjusted to be 5, and then the sterile water is added to be 1000ml at constant volume, the concentration of the lactic acid streptococcus in solution is 6mg/ml, the concentration of the potassium sorbate is 20mg/mL and the concentration of the disodium ethylenediamine tetraacetate is 2.0mg/mL. The lactic acid streptococcus, potassium sorbate and the disodium ethylenediamine tetraacetate are formulated according to a certain proportion, so as to primarily solve the problems that the bacteriostatic spectrum of the lactic acid streptococcus is narrow and the lactic acid streptococcus has poor suppression effect to Gram-negative bacterium; in addition, by utilizing the suppression effect of natamycin to corrosive mold and yeasts in the food, the composite preservative with broad spectrum suppression effect, suitable for refreshing strawberry and flour products and bean products, is further obtained.
Description
Technical field
The present invention relates to food preservative, be specifically related to be used for the composite preservative of fruit, Flour product and bean product.
Background technology
At present, food industry has become one of three big pillar industries of national economy.Putrid and deteriorated because food is subjected to infecting of microorganism easily in processing, preserving process, not only cause economic loss, and can damage human health.Suppress or killing microorganisms by food preservative, can play prevention, delay the effect of food spoilage.Therefore, efficient, the safe anticorrisive agent of research is particularly important to the development of food industry.
Food preservative is divided into chemical preservative, biological preservative and composite anti-corrosion agent, and at present the most widely used is chemical preservative, such as benzoic acid, sorbic acid and its esters, P-hydroxybenzoic acid lipid etc.But through long term studies, find that some synthetic preservatives lure carcinous, teratogenesis and easily cause problems such as food poisoning, may cause the food poisoning phenomenon as benzoate, nitrite and nitrate may generate carcinogenic nitrosamine.Along with the raising of people's living standard, people are also more and more higher for the requirement of anticorrisive agent, not only require anticorrisive agent safety, nontoxic, and require nutrient laden, the functionalization of anticorrisive agent.This just makes increasing researcher that sight has been invested in the exploitation of natural antiseptic agent, compound preservative.
Current, natural antiseptic agent is owing to reasons such as fungistatic effect, stability, price substituted chemistry anticorrisive agent fully, but unrivaled distinct advantages such as biological preservative is just strong with its antibiotic property, safety non-toxic, Heat stability is good, sphere of action are wide in food, medicine and other fields develop rapidly, and composite anti-corrosion agent based on this also still is in development, trial period.Can expect that biological preservative and composite anti-corrosion agent will be the main developing direction of following anticorrisive agent, will replace single chemical preservative and come into our life.
Summary of the invention
The present invention provides a kind of composite anti-corrosion agent based on this, and a kind of composite preservative that is used for fruit, Flour product and bean product specifically is provided.
Concrete technical solution is as follows:
The composite preservative that is used for fruit is made up of the raw material of following weight portion:
3-6g nisin, 12-20g potassium sorbate, 0.5-2g disodium ethylene diamine tetraacetate, 1000 ml sterile waters;
Preparation method: above-mentioned nisin, potassium sorbate, disodium ethylene diamine tetraacetate are added in the container, add 500 ml sterile waters and make it abundant dissolving, regulating the pH value is 5, add sterilized water again and be settled to 1000 milliliters, the concentration that makes nisin in the solution is 3-6mg/mL, the concentration of potassium sorbate is 12-20mg/mL, and the concentration of disodium ethylene diamine tetraacetate is 0.5-2.0mg/mL.
The composite preservative that is used for Flour product and bean product is made up of the raw material of following weight portion:
0.5-1g nisin, 12-20g potassium sorbate, 0.3-0.5 disodium ethylene diamine tetraacetate, 0.2-0.5g natamycin, 1000 ml sterile waters;
Preparation method: natamycin, nisin, potassium sorbate and disodium ethylene diamine tetraacetate are added in the container, add 500 ml sterile waters and make it abundant dissolving, regulating the pH value is 5, add sterilized water again and be settled to 1000 milliliters, the concentration that makes natamycin in the solution is 0.2-0.5mg/mL, the concentration of nisin is 0.5-1mg/mL, and the concentration of potassium sorbate is 12-20mg/mL, and the concentration of disodium ethylene diamine tetraacetate is 0.3-0.5mg/mL.
Potassium sorbate is a chemical preservative, chemical name 2, and 4-second diene potassium, molecular formula is C
6H
7O
2K, odorless, unstable in air, can be oxidized painted, hygroscopicity is arranged, soluble in water and ethanol.Sorbic acid has another name called spends autumn acid, the similar potassium sorbate of its physico-chemical property.Sorbic acid and potassium sorbate can suppress especially dehydrogenase activity in the fungal cell of microorganism, and combine with sulfydryl in the enzyme system, thereby destroy multiple important enzyme system, reach antibacterial corrosion-resistant purpose.Potassium sorbate has obvious inhibitory action to mould, saccharomycete aerobic microorganism, but anerobe and Lactobacillus acidophilus's inhibitory action to the gemma of manageing it into are very little, and controlled by the strictness of acid-base value, the pH value is lower than 5.0 ~ 6.0 o'clock its fungistatic effect the bests.In the food of microorganism severe contamination, there is not bacteriostasis.Potassium sorbate is a kind of unsaturated fatty acid salt, can assimilate into water and carbon dioxide in body.Its fungistatic effect is higher 5 ~ 10 times than traditional Sodium Benzoate, and toxicity only is 1/5th of Sodium Benzoate.
Nisin is a natural antiseptic agent, and its molecular formula is C
143H
228N
42O
37S
7, containing 34 amino acid residues, molecular weight is 3510Da.The dissolubility of nisin, stable all closely related with the pH value of solution.The solubility of nisin improves with the decline of pH value, and solubility is 12% during pH value 2.5, and the pH value is to drop to 4% at 5.0 o'clock, dissolving hardly under neutrality and alkali condition.Nisin can suppress the growth and the breeding of most of gram-positive bacteria and gemma thereof, as the bacterium of staphylococcus, streptococcus and Clostridium and bacillus, particularly obviously to staphylococcus aureus, Streptococcus hemolyticus, clostridium botulinum effect.Under certain condition, as freezing, heating, reduction pH value, ethylenediamine tetra-acetic acid processing etc., nisin also can suppress some Gram-negative bacterias, as the growth of salmonella, Escherichia coli, pseudomonad etc.The antifungal mechanism of seeking nisin from molecular level is the focus of research always, various countries' viewpoint that the scholar holds differs, but the prerequisite of nisin sterilization is it need be adsorbed on the cells of microorganisms plasma membrane this viewpoint and known together by numerous scholars, and how further difference is nisin effect.The research that has thinks that nisin can suppress the biosynthesis of the materials such as peptide glycan of vegetative cell, makes the biosynthesis block of cell membrane and phosphatide cpd, causes intracellular matter to leak, lysis; The research that has thinks that DHA (dehydroalanine) in the nisin monomer and DHB (β-2 methyl dehydroalanine) can have an effect with the sulfydryl of some enzyme in the sensitivity cell film; The research that has thinks that nisin can consume the proton motive force of sensitive cells (proton motive force); What also have studies show that nisin belongs to " PFP ", causes K+ to flow out from endochylema, and ATP leaks, and born of the same parents' free surface moisture enters, and causes aqtocytolysis; Also the someone thinks, nisin is the absorption of nisin cell membrane to action of microorganisms mechanism, on cell membrane, form hole then, nisin is a positively charged cationic molecule, under the situation that lacks anionic membrane phosphatide, nisin plays anion and selects carrier, when having anionic membrane phosphatide, nisin is adsorbed on the film, utilize interionic to interact, and the C of molecule is terminal and the N end is worn film " duct " to membrane structure generation effect formation, thereby causes that intracellular organic matter leaks, and causes cytoclasis death.Studies show that recently nisin and ethylenediamine tetra-acetic acid are united use also has inhibitory action to salmonella and Gram-negative bacteria.Nisin is a cytoplasma membrane to the application point of vegetative cell, and it can suppress the biosynthesis of peptide glycan in the cell membrane, makes cell membrane plasma membrane and phosphatide cpd biosynthesis block, causes that cell inclusion and ATP rush down, and make lysis outward.People such as RalpH.WJ think that nisin has and potential stride the film sequence and high dipole moment can make film produce the duct, make the forfeiture of transmembrane potential difference and gradient simultaneously, destroy cell by the energy-producing ability of electron transport chain.
Natamycin is a kind of polyene macrolide antifungal agent, and its molecule is a kind of active ring-type tetraene compound that has, and can contain the 3mol crystallization water, and its appearance white or cream color are tasteless crystalline powders, and molecular formula is C
33H
47NO
13, relative molecular weight is 665.73.Tetraene system in the natamycin molecular structure is all-cis formula, C on the lactonic ring
3-C
9The position is the hemiacetal structure, contains a carbohydrate group that is connected by glycosidic bond, promptly amino tyvelose (Mycosamine).Natamycin is an amphiprotic substance, and a basic group and an acidic-group are arranged in the molecule, and it is 8.35 and 4.6 that its dissociation constant pKa value is respectively, and corresponding isoelectric point is 6.5, and fusing point is 280 ℃
[14]Natamycin is slightly soluble in water, methyl alcohol, is dissolved in diluted acid, glacial acetic acid and dimethylamino benzophenone acid amides, is insoluble in most of organic solvent, is insoluble to non-polar solven.Solubility under the room temperature in water is 30-100mg/L, and the pH value is lower than 3 or be higher than at 9 o'clock, and its solubility all can increase, and highly stable in most of food pH value scopes, pH value 5 ~ 7 o'clock activity is the highest.Natamycin is a kind of antifungi, saccharomycete of wide spectrum, the polyene macrolide antibiotics of some algae, but it does not have antibacterium, virus and other microorganisms (as protozoon etc.) activity.1956, Tresner once tested the resistance of natamycin to 500 kinds of moulds, and all bacterial classifications are all suppressed by the natamycin of 1.0-10mg/kg; Nineteen fifty-nine, Klis has compared the fungistatic effect of natamycin, potassium sorbate, cycloheximide, nystatin, mitomycin etc., finds for for 16 kinds of moulds cultivating in meat soup and the agar, and natamycin is effective inhibitors.Natamycin is antifungal agents based a kind of of 26 kinds of polyene macrolides, and polyene is a plane macrolide circulus, can interact with sterol compound and have high affinity, fungi is had suppress active.The antifungal mechanism of natamycin is: the hydrophobic part of natamycin molecule be the two keys part of macrolide with Van der Waals force and the combination of whole sterol molecule, form antibiotic-sterol compound, destroy the cytoplasm permeability of the membrane; The hydrophilic segment of molecule is that many alcohol moieties of macrolide then form the water hole on film, the permeability of damage film, thus cause that important substance such as amino acid, electrolyte are oozed out and death in the bacterium.When there be not the compound of these similar sterol in the cell membrane of certain micro-organisms and cell, natamycin did not just produce antibacterial activity, so natamycin is listed in the antimycotic product.
Disodium ethylene diamine tetraacetate is white crystalline powder or particle, and is soluble in water, and itself is a kind of chelating agent, because of forming extremely stable complex compound with alkaline-earth metal and metal ion, usually uses as effective anti-oxidant synergist and stabilizing agent; Trace element that disodium ethylene diamine tetraacetate is can also the complexing growth of microorganism required such as magnesium etc. and the performance bacteriostasis strengthens the anticorrosion activity of rotten agent.Disodium ethylene diamine tetraacetate has tangible bacteriostasis, and its anti-mold effect is influenced not quite by the pH value, and the most obvious to bacterial action under the sour environment.Suppress the bacterium ability and obviously be better than mould.Under neutral and acid situation, desirable synergy is arranged with potassium sorbate.So production process is added the food of disodium ethylene diamine tetraacetate such as the use amount that vegetables and fruits can, tartar sauce etc. can suitably reduce other anticorrisive agents.And disodium ethylene diamine tetraacetate has very strong complexing, except the water muddiness that can suppress poach food, the oxidation stain that prevents food, beverage etc. is also had obvious effect.
Useful technique effect of the present invention embodies in the following areas:
Cause food (fruit, flour-made food, bean product) if rotten microbial host mould, saccharomycete and bacterium.Because having gram-positive bacterium, the nisin of achievement in research demonstration both at home and abroad suppresses effect preferably, therefore the present invention mainly studies the inhibition effect of the compound action of nisin and potassium sorbate and ethylenediamine tetra-acetic acid to gramnegative bacterium, and natamycin suppresses the more excellent proportioning of various bacterium to mould and saccharomycetic inhibition effect and different preservatives.
If cause microbial host bacterium, saccharomycete and a small amount of mould of strawberry corruption, if cause microbial host mould and a small amount of bacterium of Flour product/bean product corruption.The present invention is composite by a certain percentage with nisin, potassium sorbate and ethylenediamine tetra-acetic acid, study its inhibition effect to Gram-negative bacteria in the food, preliminary solution nisin antimicrobial spectrum is narrow, Gram-negative bacteria is suppressed the problem of DeGrain; Research simultaneously uses natamycin to causing pythium spp and saccharomycetic inhibition effect in the food, and then has obtained being applicable to strawberry preservation and the fresh-keeping composite biological preservative with broad-spectrum antibacterial effect of Flour product/bean product.And this composite biological preservative can suppress to cause all microbial growths of food spoilage basically.
The present invention is directed to and cause that strawberry and steamed bun, tea does the characteristic of rotten various microorganisms, select different preservative substance formulas to carry out bacteriostatic experiment.In the experiment, filter out gram-positive bacteria one strain, Gram-negative bacteria one strain, mould one strain, saccharomycete one strain from causing that strawberry, steamed bun and tea are done the rotten spoilage organisms, the spoilage organisms that filters out coated on the flat board cultivate, the filter paper that will spray the finite concentration antistaling agent simultaneously is placed on the flat board, tentatively judge that whether it has fresh-keeping effect, specifically sees Fig. 1, Fig. 2, Fig. 3 and Fig. 4 by the size of investigating inhibition zone; Determine the quality of fungistatic effect by calculating the R value, R value=antibacterial circle diameter/filter paper diameter, the big more expression fungistatic effect of R value is good more.
The antistaling agent of different formulations to the inhibition zone R value of different microorganisms is in the experiment:
Table 1 Nisin, potassium sorbate and EDTA composite preservative are to the inhibition effect of gram-positive bacterium
Table 2 Nisin, potassium sorbate and EDTA composite preservative are to the inhibition effect of gramnegative bacterium
Table 3 natamycin, Nisin, potassium sorbate and EDTA composite preservative are to the inhibition effect of mould
Table 4 natamycin, Nisin, potassium sorbate and EDTA composite preservative are to saccharomycetic inhibition effect
From above data as can be seen, the antistaling agent of this prescription has good inhibitory effect to the common microorganism that causes food spoilage.Further adopt this composite preservative that strawberry is carried out preserve test in the experiment, the shelf-life of strawberry can reach 7-20 days at normal temperatures; Adopt this composite preservative that steamed bun is carried out preserve test, the shelf-life of steamed bun can reach 18-30 days at normal temperatures; Adopt this composite preservative to the dried preserve test that carries out of tea, the shelf-life that tea is dried can reach 10-21 days at normal temperatures.
Description of drawings
Fig. 1 for the present invention to the bacteriostatic experiment of gram-positive bacteria figure as a result,
Fig. 2 for the present invention to the bacteriostatic experiment of Gram-negative bacteria figure as a result,
Fig. 3 for the present invention to the bacteriostatic experiment of mould figure as a result,
Fig. 4 for the present invention to saccharomycetic bacteriostatic experiment figure as a result.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1:
Strawberry preservation agent and compound method
In 1000 milliliters of volumetric flasks, add 6g nisin, 20g potassium sorbate and 2g disodium ethylene diamine tetraacetate, add 500 ml sterile waters and make it abundant dissolving, regulating the pH value is 5, add sterilized water again and be settled to 1000 milliliters, the concentration that makes nisin in the solution is 6mg/mL, the concentration of potassium sorbate is 20mg/mL, and the concentration of disodium ethylene diamine tetraacetate is 2.0mg/mL.The composite preservative of this prescription can effectively suppress gram-positive bacterium and gramnegative bacterium, saccharomycete and the growth of mould on a small quantity in the strawberry, is applicable to strawberry preservation.Being sprayed on the fresh strawberry surface with 10mL/Kg during use gets final product.The strawberry that sprays this antistaling agent place at normal temperatures 20 days no putrid and deteriorated.
Embodiment 2:
The strawberry preservation agent prescription is as follows: 3g nisin, 12g potassium sorbate, 0.5g disodium ethylene diamine tetraacetate, 1000 ml sterile waters.The preparation method is with embodiment 1.
The strawberry that sprays this antistaling agent place at normal temperatures 7 days no putrid and deteriorated.
Embodiment 3:
The strawberry preservation agent prescription is as follows: 5g nisin, 16g potassium sorbate, 1g disodium ethylene diamine tetraacetate, 1000 ml sterile waters.The preparation method is with embodiment 1.
The strawberry that sprays this antistaling agent place at normal temperatures 14 days no putrid and deteriorated.
Embodiment 4:
Be used for Flour product and bean product preservative and compound method
In 1000 milliliters of volumetric flasks, add the 0.5g natamycin, 1g nisin, 20g potassium sorbate and 0.5g disodium ethylene diamine tetraacetate, add 500 ml sterile waters and make it abundant dissolving, regulating the pH value is 5, add sterilized water again and be settled to 1000 milliliters, the concentration that makes natamycin in the solution is 0.5mg/mL, and the concentration of nisin is 1mg/mL, the concentration of potassium sorbate is 20mg/mL, and the concentration of disodium ethylene diamine tetraacetate is 0.5mg/mL.The composite preservative of this prescription can effectively suppress mould and the growth of bacterium on a small quantity in bean product and the Flour product, is applicable to the fresh-keeping of bean product and flour-made food.
Make an addition in bean product and the Flour product with 20mL/Kg during use and get final product.The steamed bun that adds this antistaling agent place at normal temperatures 30 days no putrid and deteriorated, tea do place at normal temperatures 21 days no putrid and deteriorated.
Embodiment 5:
The prescription that is used for Flour product and bean product preservative is as follows:
0.5g nisin, 12g potassium sorbate, 0.3g disodium ethylene diamine tetraacetate, 0.2g natamycin, 1000 ml sterile waters.The preparation method is with embodiment 4.
The steamed bun that adds this antistaling agent place at normal temperatures 18 days no putrid and deteriorated, tea do place at normal temperatures 10 days no putrid and deteriorated.
Embodiment 6:
The prescription that is used for Flour product and bean product preservative is as follows:
0.6g nisin, 15g potassium sorbate, 0.4g disodium ethylene diamine tetraacetate, 0.4g natamycin, 1000 ml sterile waters.The preparation method is with embodiment 4.
Add the steamed bun of this antistaling agent, normal temperature place down 25 days no putrid and deteriorated, the dried normal temperature of tea placement 15 days down is no putrid and deteriorated.
Claims (2)
1. the composite preservative that is used for fruit is characterized in that being made up of the raw material of following weight portion:
3-6g nisin, 12-20g potassium sorbate, 0.5-2g disodium ethylene diamine tetraacetate, 1000 ml sterile waters;
Preparation method: above-mentioned nisin, potassium sorbate, disodium ethylene diamine tetraacetate are added in the container, add 500 ml sterile waters and make it abundant dissolving, regulating the pH value is 5, add sterilized water again and be settled to 1000 milliliters, the concentration that makes nisin in the solution is 3-6mg/mL, the concentration of potassium sorbate is 12-20mg/mL, and the concentration of disodium ethylene diamine tetraacetate is 0.5-2.0mg/mL.
2. be used for the composite preservative of Flour product and bean product, it is characterized in that: the raw material by following weight portion is formed:
0.5-1g nisin, 12-20g potassium sorbate, 0.3-0.5 disodium ethylene diamine tetraacetate, 0.2-0.5g natamycin, 1000 ml sterile waters;
Preparation method: natamycin, nisin, potassium sorbate and disodium ethylene diamine tetraacetate are added in the container, add 500 ml sterile waters and make it abundant dissolving, regulating the pH value is 5, add sterilized water again and be settled to 1000 milliliters, the concentration that makes natamycin in the solution is 0.2-0.5mg/mL, the concentration of nisin is 0.5-1mg/mL, and the concentration of potassium sorbate is 12-20mg/mL, and the concentration of disodium ethylene diamine tetraacetate is 0.3-0.5mg/mL.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | Lactobacillus used for biological preservation and application thereof |
| CN102165972A (en) * | 2011-04-01 | 2011-08-31 | 四川理工学院 | Production method of high moisture content beancurd product capable of being stored for long term |
| CN102805158A (en) * | 2011-05-31 | 2012-12-05 | 黑龙江省麒麟工贸公司 | Preparation method for dry bean curd composite preservative |
| CN103520217A (en) * | 2013-10-12 | 2014-01-22 | 安泰生物工程股份有限公司 | Biological bactericide and application thereof |
| CN105054217A (en) * | 2015-08-28 | 2015-11-18 | 佛山市立高食品有限公司 | Compound food preservative |
| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
| CN108669446A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of long-life noodles store and processing production method |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
| CN112971000A (en) * | 2021-02-05 | 2021-06-18 | 河南欧禾生物科技有限公司 | Compound liquid food preservative extracted from plants |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | Lactobacillus used for biological preservation and application thereof |
| CN102165972A (en) * | 2011-04-01 | 2011-08-31 | 四川理工学院 | Production method of high moisture content beancurd product capable of being stored for long term |
| CN102165972B (en) * | 2011-04-01 | 2013-04-10 | 四川理工学院 | Production method of high moisture content beancurd product capable of being stored for long term |
| CN102805158A (en) * | 2011-05-31 | 2012-12-05 | 黑龙江省麒麟工贸公司 | Preparation method for dry bean curd composite preservative |
| CN103520217A (en) * | 2013-10-12 | 2014-01-22 | 安泰生物工程股份有限公司 | Biological bactericide and application thereof |
| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
| CN105124714B (en) * | 2015-07-20 | 2019-03-15 | 青岛农业大学 | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life |
| CN105054217A (en) * | 2015-08-28 | 2015-11-18 | 佛山市立高食品有限公司 | Compound food preservative |
| CN108669446A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of long-life noodles store and processing production method |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
| CN112971000A (en) * | 2021-02-05 | 2021-06-18 | 河南欧禾生物科技有限公司 | Compound liquid food preservative extracted from plants |
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