CN102334723A - Method for preparing alcohol-based spicy sterilizing refreshing liquid - Google Patents
Method for preparing alcohol-based spicy sterilizing refreshing liquid Download PDFInfo
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- CN102334723A CN102334723A CN2011102266735A CN201110226673A CN102334723A CN 102334723 A CN102334723 A CN 102334723A CN 2011102266735 A CN2011102266735 A CN 2011102266735A CN 201110226673 A CN201110226673 A CN 201110226673A CN 102334723 A CN102334723 A CN 102334723A
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Abstract
The invention discloses a method for preparing an alcohol-based spicy sterilizing refreshing liquid. The technical scheme is as follows: the method comprises the following steps: after mixing a crushed spicy mixture with edible alcohol, adding the mixture into a stainless steel container for performing soaking, filter-pressing, blending and dehydrating treatments, and then canning to obtain the finished product of the alcohol-based spicy sterilizing refreshing liquid. An alcohol-based pasty attapulgite spicy sterilizing refreshing agent comprises pepper, pimiento, illicium verum, fennel, pepper, cassia bark, liquorice and alcohol. The active ingredients of the alcohol-based spicy sterilizing refreshing liquid can be slowly released and then permeate into all the spaces in a food package, thereby forming a layer of sterilizing refreshing film on the surface of food; after the sterilizing refreshing film contacts with the food high in moisture content, the alcoholic strength of the sterilizing refreshing film is more than or equal to 70 degrees; the optimal sterilizing concentration can be maintained for a longer period of time, thereby achieving the purposes of sterilizing and refreshing within the whole shelf life; and the alcohol-based spicy sterilizing refreshing liquid is a high-efficient sterilizing refreshing liquid which is suitable for sterilizing and refreshing meat products and aquatic products.
Description
Technical field
The present invention relates to sterilization fresh-keeping liquid, be specifically related to the production method of the spicy sterilization fresh-keeping liquid of a kind of alcohol radical.
Background technology
The invasion and attack of microorganisms such as bacterium, mould, saccharomycete are principal elements of food spoilage; Therefore in production, processing and the storage of food; Anticorrisive agent has very, and important use is worth; But because the fabricated food additive has certain toxic and side effect, people tend to select safe antiseptics for natural food.
The change of soil water content of food in shelf life usually can cause the change of food quality, such as; Fresh fruit of vegetables is at duration of storage; Because the evaporation of moisture can cause fruits and vegetables outward appearance wilting shrinkage, freshness and tender and crisp degree all descend, and commodity value also descends thereupon even loses; And the loose goods of institutional frameworks such as cake, bread because phenomenons such as drying shrinkage is stiff can take place in the evaporation of moisture, also cause the decline of its edible quality.The evaporation of food water also may promote the activity of some enzyme in the food to increase, and makes the polymer substance degraded, shortens the shelf life of product.Therefore, the food that some water content are higher, for example food sterilizations such as fresh fish, fresh meat, fruit, vegetables, bean product, curing food and birthday cake are fresh-keeping, should not adopt deoxidation anti-mould fresh keeping agent and drier to carry out Preservation Treatment.
Adopt the alcohol radical extract to carry out sterilization, mildew-resistant and anticorrosion; In the hope of reaching fresh-keeping purpose, be not that the alcohol radical extract directly is added on inside of food, but be used for the packing of food; Because the water content of some food self is than higher; When alcohol radical extract alcoholic strength was spent less than 80, the active ingredient of alcohol radical extract alcoholic strength reduced the practical effect of sterilization fresh-keeping easily by dilution of the moisture in the food and dissolving.
Chinese patent Granted publication CN 100353871 C; December 12 2007 Granted publication day; Name is called " granular concave rod alcohol antistaling agent ", discloses that a kind of " a kind of granular concave rod alcohol antistaling agent, the main points of its technical scheme are; granular concave rod alcohol antistaling agent, are made up of the concavo-convex rod of porous particle, edible alcohol, citric acid, sodium Diacetate and water.With granular concave rod alcohol antistaling agent with being packed by fresh-keeping foodstuff; Fresh-keeping gas in the granular concave rod can slowly release, and evaporate into the various piece in the package body, around by fresh-keeping foodstuff, forms certain density protective layer; Can suppress bacterial reproduction; Kill multiple mould, bacterium and other spoilage organisms, thereby the food in preventing to pack is mouldy and putrid and deteriorated, reaches fresh-keeping effect.Be applicable to the fresh-keeping of various fruits and vegetables, food, meat and aquatic products ".
The weak point of above-mentioned patent is " granular concave rod alcohol antistaling agent " alcoholic strength less than 80 degree, and being used for the higher food of water content, to carry out the practical effect of sterilization fresh-keeping undesirable.
Summary of the invention
The objective of the invention is to overcome weak point in the prior art, the production method of the spicy sterilization fresh-keeping liquid of a kind of alcohol radical is provided.
The production method of the spicy sterilization fresh-keeping liquid of alcohol radical: the spicy mixture after will pulverizing and edible alcohol mix the back and add in the rustless steel container and soak, press filtration, blend and processed, and canned is the spicy sterilization fresh-keeping liquid of alcohol radical finished product.
The spicy antistaling disinfectant of alcohol radical cream-like attapulgite is made up of Chinese prickly ash, pimiento, Chinese anise, fennel seeds, pepper, cassia bark, Radix Glycyrrhizae and alcohol.
Chinese prickly ash is to 10 kinds of gram-positive bacterias such as bacillus anthracis, hemolytic streptococcus, corynebacterium diphtheriae, Diplococcus pneumopniae, staphylococcus aureus, lemon yellow and staphylococcus albus, hay bacilluses, and pathogenic bacteria all have the obvious suppression effect in the intestines such as Escherichia coli, Song Nei Shi dysentery bar flute, proteus, typhoid fever and paratyphosum Bacterium, Pseudomonas aeruginosa, comma bacillus.
Pimiento contains capsicim, and hot fragrance is arranged, and can remove the fishy smell in the dish, and nutritive value is very high, has resisting cold, whets the appetite and the effect of sterilization, also has anti-inflammatory and antioxidation.
The aromatic odor that Chinese anise is pleasantly sweet and strong all has stronger inhibitory action to staphylococcus aureus, pneumococcus, corynebacterium diphtheriae, hay bacillus, comma bacillus, typhoid bacillus, paratyphosum Bacterium, shigella dysenteriae, Escherichia coli and common pathogenic dermatophyte.
Fennel seeds have antibacterial action, can remove foul smell in the meat, make it to add again perfume (or spice).
Pepper has the effect of antiseptic and inhibiting bacteria function, goes raw meat to separate and has a strong smell, and can separate the poison of foods such as fish, crab, meat or fish.
Cassia bark has inhibitory action to staphylococcus aureus, shigella dysenteriae, Escherichia coli, proteus etc.
Radix Glycyrrhizae is a kind ofly both can increase sweet seasoning, anti-oxidant, has the function of antibacterial, anti-inflammatory, detoxifcation and deodorizing again.Radix Glycyrrhizae also has detoxication, and staphylococcus aureus, hay bacillus, saccharomycete, fungi and streptococcus etc. are had inhibitory action.
Alcohol has strong lethal effect for bacterium when 70% (V), also can make anticorrisive agent, solvent etc.If alcohol concentration is lower than 70%,, can not the protein coagulating in its body can not thoroughly be killed bacterium equally though can get in the bacterial body.Have only the alcohol of 70%-75% successfully to enter in the bacterial body, again can be effectively with the protein coagulating in the bacterial body, thereby thorough killing bacteria.
The present invention is achieved through following technical proposals:
1, the production method of the spicy sterilization fresh-keeping liquid of alcohol radical: ⑴ adds spicy mixture in the pulverizer and pulverizes, the grain fineness after the pulverizing≤0.2 millimeter; ⑵ spicy mixture after will pulverize and edible alcohol mix interior immersion of back adding rustless steel container and are spicy alcohol mixture; The alcoholic strength of edible alcohol is controlled to be 55～70 degree; The batching of spicy alcohol mixture is made up of following component by weight percentage: spicy mixture 45～85% and alcohol 15～55%, and soak time was controlled at 2～8 days; ⑶ carry out press filtration in the spicy alcohol mixture adding filter press after will soak, the liquid that obtains after the press filtration is spicy alcohol extract; ⑷ add in the spicy alcohol extract with the edible alcohol of alcoholic strength>=95 degree; Blend and be the spicy sterilization fresh-keeping liquid of alcohol radical semi-finished product, the half-finished batching of the spicy sterilization fresh-keeping liquid of alcohol radical is made up of following component by weight percentage: the alcohol 25～65% of spicy alcohol extract 35～75% and alcoholic strength>=95 degree; ⑸ with carrying out processed in the spicy sterilization fresh-keeping liquid of the alcohol radical semi-finished product input alcohol radical sterilization fresh-keeping fluid dewatering device, and the spicy sterilization fresh-keeping liquid of the alcohol radical after processed alcoholic strength>=99 are spent, and canned is the spicy sterilization fresh-keeping liquid of alcohol radical finished product;
The batching of said spicy mixture is made up of following component by weight percentage: Chinese prickly ash 20～40%, pimiento 1～20%, anise 1～20%, fennel seeds 1～15%, pepper 1～15%, cassia bark 1～10% and Radix Glycyrrhizae 1～10%;
Said alcohol radical sterilization fresh-keeping fluid dewatering device is made up of cylindrical container, cover plate, attachment bolt, charging aperture, charging valve, pressure-air import, pressure-air air intake valve, pressure-air pipeline, web plate, stainless steel basket, the agent of graininess alcohol radical sterilization fresh-keeping fluid dewatering, transparent glass tube, alcohol meter, transparent glass tube loam cake, glass tube support, discharge nozzle, discharging valve, discharging opening and support;
The separate case application of alcohol radical sterilization fresh-keeping fluid dewatering device patent of invention, number of patent application is: 201110211758.6;
The agent of said graininess alcohol radical sterilization fresh-keeping fluid dewatering is made up of red bentonite, dolomite Concave-convex clay rod, bauxite, sulfuric acid, high sticking Concave-convex clay rod powder and 3A molecular screen primary powder.The production method of graininess alcohol radical sterilization fresh-keeping fluid dewatering agent: carry out acidification after red bentonite, dolomite Concave-convex clay rod and bauxite mixed, again with the sticking Concave-convex clay rod powder of height with the 3A molecular screen primary powder mixes, the common pulverizing is the agent of graininess alcohol radical sterilization fresh-keeping fluid dewatering after compressing tablet and the roasting;
Graininess alcohol radical sterilization fresh-keeping fluid dewatering agent separate case application patent of invention, number of patent application is: 201110210542.8.
Spicy and other batching in the spicy sterilization fresh-keeping liquid of alcohol radical all has sterilization fresh-keeping effect preferably; The concentration of active ingredient and alcohol concentration are all high; Be used in the packaging for foodstuff; The active ingredient of the spicy sterilization fresh-keeping liquid of alcohol radical slowly discharges and is penetrated into the interior institute of packaging for foodstuff has living space, and forms one deck sterilization fresh-keeping film on the surface of food; Because the alcoholic strength of the spicy sterilization fresh-keeping liquid of alcohol radical >=99 degree; After the higher Food Contact of water content; The alcoholic strength of sterilization fresh-keeping film >=70 degree; The concentration that keeps best sterilization of long period is goed deep into the inner kill microorganisms of food or is suppressed its growth and breeding, guarantees that food whole process in shelf life reaches sterilization, prevents to go mouldy and fresh-keeping purpose.
The simple alcohol that uses is the antibacterial and sterilization at food surface; There is certain limitation in the action of microorganisms in food inside own; The spicy sterilization fresh-keeping liquid of alcohol radical has been given full play to spicy and alcohol characteristic separately; Antibacterial, sterilization in surface and inner kill microorganisms carry out simultaneously, are a kind of liquid of sterilization fresh-keeping efficiently.
Method for using: 1. with nonwoven the solid-state sorbing material that adsorbs behind the spicy sterilization fresh-keeping liquid of alcohol radical, be packaged as the spicy antistaling disinfectant of a kind of solid-state alcohol radical, the nonwoven skin is packed with plastic bag sealing; 2. tear the plastic bag sealing packing; The spicy antistaling disinfectant of solid-state alcohol radical is placed in the food container that needs sterilization fresh-keeping; Active ingredient in the spicy antistaling disinfectant of alcohol radical constantly slowly discharges in food container; Form one deck sterilization fresh-keeping film on the surface of food, reach sterilization, prevent to go mouldy and fresh-keeping purpose.
That the spicy sterilization fresh-keeping liquid of alcohol radical has is nontoxic, noresidue, no burn into quality safety is reliable and bactericidal effect is good characteristics, can not produce harm to human body, and production method technology is simple, and is easy to operate, do not have environmental pollution.
The spicy sterilization fresh-keeping liquid of alcohol radical is applicable to produces various paperys, cloth matter and the spicy antistaling disinfectant of solid-state alcohol radical, also is applicable to add in the food sterilization preservation device and carries out sterilization fresh-keeping.
The spicy sterilization fresh-keeping liquid of alcohol radical is applicable to the sterilization fresh-keeping of meat products and aquatic products.
The specific embodiment
Below in conjunction with embodiment the present invention is done further description:
1, the production method of the spicy sterilization fresh-keeping liquid of alcohol radical: ⑴ adds spicy mixture in the pulverizer and pulverizes, the grain fineness after the pulverizing≤0.2 millimeter; ⑵ spicy mixture after will pulverize and edible alcohol mix interior immersion of back adding rustless steel container and are spicy alcohol mixture; The alcoholic strength of edible alcohol is controlled to be 60 degree; The batching of spicy alcohol mixture is made up of following component by weight percentage: spicy mixture 64% and alcohol 36%, and soak time was controlled at 5 days; ⑶ carry out press filtration in the spicy alcohol mixture adding filter press after will soak, the liquid that obtains after the press filtration is spicy alcohol extract; ⑷ add in the spicy alcohol extract with the edible alcohol of alcoholic strength>=95 degree; Blend and be the spicy sterilization fresh-keeping liquid of alcohol radical semi-finished product, the half-finished batching of the spicy sterilization fresh-keeping liquid of alcohol radical is made up of following component by weight percentage: the alcohol 30% of spicy alcohol extract 70% and alcoholic strength>=95 degree; ⑸ with carrying out processed in the spicy sterilization fresh-keeping liquid of the alcohol radical semi-finished product input alcohol radical sterilization fresh-keeping fluid dewatering device, and the spicy sterilization fresh-keeping liquid of the alcohol radical after processed alcoholic strength>=99 are spent, and canned is the spicy sterilization fresh-keeping liquid of alcohol radical finished product;
The batching of said spicy mixture is made up of following component by weight percentage: Chinese prickly ash 32%, pimiento 1～20%, anise 14%, fennel seeds 12%, pepper 10%, cassia bark 8% and Radix Glycyrrhizae 4%.
The on-the-spot test result: the alcoholic strength of the spicy sterilization fresh-keeping liquid of alcohol radical is 99.5%.
Claims (1)
1. the production method of the spicy sterilization fresh-keeping liquid of alcohol radical is characterized in that, ⑴ adds spicy mixture in the pulverizer and pulverizes, the grain fineness after the pulverizing≤0.2 millimeter; ⑵ spicy mixture after will pulverize and edible alcohol mix interior immersion of back adding rustless steel container and are spicy alcohol mixture; The alcoholic strength of edible alcohol is controlled to be 55～70 degree; The batching of spicy alcohol mixture is made up of following component by weight percentage: spicy mixture 45～85% and alcohol 15～55%, and soak time was controlled at 2～8 days; ⑶ carry out press filtration in the spicy alcohol mixture adding filter press after will soak, the liquid that obtains after the press filtration is spicy alcohol extract; ⑷ add in the spicy alcohol extract with the edible alcohol of alcoholic strength>=95 degree; Blend and be the spicy sterilization fresh-keeping liquid of alcohol radical semi-finished product, the half-finished batching of the spicy sterilization fresh-keeping liquid of alcohol radical is made up of following component by weight percentage: the alcohol 25～65% of spicy alcohol extract 35～75% and alcoholic strength>=95 degree; ⑸ with carrying out processed in the spicy sterilization fresh-keeping liquid of the alcohol radical semi-finished product input alcohol radical sterilization fresh-keeping fluid dewatering device, and the spicy sterilization fresh-keeping liquid of the alcohol radical after processed alcoholic strength>=99 are spent, and canned is the spicy sterilization fresh-keeping liquid of alcohol radical finished product;
The batching of said spicy mixture is made up of following component by weight percentage: Chinese prickly ash 20～40%, pimiento 1～20%, anise 1～20%, fennel seeds 1～15%, pepper 1～15%, cassia bark 1～10% and Radix Glycyrrhizae 1～10%;
Said alcohol radical sterilization fresh-keeping fluid dewatering device is made up of cylindrical container, cover plate, attachment bolt, charging aperture, charging valve, pressure-air import, pressure-air air intake valve, pressure-air pipeline, web plate, stainless steel basket, the agent of graininess alcohol radical sterilization fresh-keeping fluid dewatering, transparent glass tube, alcohol meter, transparent glass tube loam cake, glass tube support, discharge nozzle, discharging valve, discharging opening and support;
The agent of said graininess alcohol radical sterilization fresh-keeping fluid dewatering is made up of red bentonite, dolomite Concave-convex clay rod, bauxite, sulfuric acid, high sticking Concave-convex clay rod powder and 3A molecular screen primary powder; The production method of graininess alcohol radical sterilization fresh-keeping fluid dewatering agent: carry out acidification after red bentonite, dolomite Concave-convex clay rod and bauxite mixed, again with the sticking Concave-convex clay rod powder of height with the 3A molecular screen primary powder mixes, the common pulverizing is the agent of graininess alcohol radical sterilization fresh-keeping fluid dewatering after compressing tablet and the roasting.
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| CN2011102266735A CN102334723A (en) | 2011-08-09 | 2011-08-09 | Method for preparing alcohol-based spicy sterilizing refreshing liquid |
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| CN2011102266735A CN102334723A (en) | 2011-08-09 | 2011-08-09 | Method for preparing alcohol-based spicy sterilizing refreshing liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549624A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Preparation method and application of natural plant source preservatives |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549624A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Preparation method and application of natural plant source preservatives |
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Application publication date: 20120201 |