CN103156260A - Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material - Google Patents
Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material Download PDFInfo
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- CN103156260A CN103156260A CN 201110421678 CN201110421678A CN103156260A CN 103156260 A CN103156260 A CN 103156260A CN 201110421678 CN201110421678 CN 201110421678 CN 201110421678 A CN201110421678 A CN 201110421678A CN 103156260 A CN103156260 A CN 103156260A
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Abstract
The invention discloses a plant-source natural fresh-keeping antiseptic by using balsam pear as a raw material. The antiseptic is prepare from the following raw materials by weigh ratio: 6-10 parts of balsam pear extract, 4-5 parts of pine needle extract, 2-3 parts of garlicin and 1-2 parts of chitosan. According to the plant-source natural fresh-keeping antiseptic, the defects that a conventional natural preservative hardly effectively keep freshness and a conventional natural fresh-keeping agent hardly effectively prolong the storage time can be overcome; by virtue of the effective matching and combination of the myrica rubra leaves and other plants, the food storage time can be greatly prolonged, and the food storage freshness can be greatly increased; and main raw materials are prepared from pure natural raw materials, so that the preservative is safe and reliable, low in manufacture cost, and easy for large-scale popularization.
Description
Technical field
The present invention relates to a kind of natural food-preservative, particularly relate to a kind of vegetable source natural antistaling and antiseptic agent take balsam pear as primary raw material, belong to the food additives fields.
Background technology
For food can be preserved for a long time, prevent the putrid and deteriorated of food, quality and the mouthfeel in order to guarantee food, often need add when the storage of varieties of food items is deposited or in the making process at present and add the food preservative anticorrisive agent simultaneously.Comparatively common antistaling agent has potassium sorbate, nisin and the large main species of sodium lactate three in the market, what these antistaling agents had is more prone to rotten when initial bacterium quantity is larger, what have can only extend storage life 3-5 days, some costs are high, increase the product expense, resultant effect is all not ideal enough.Common anticorrisive agent is benzoic acid, sorbic acid and its esters, p-hydroxybenzoate, and price is lower, but understands the mouthfeel of food and people's healthy generation harmful effect after adding, and actual antiseptic effect also is subject to the impact of other factors.At present, food additives are to trend development natural, nutrition, and the plant resources of China is very abundant again seeks and extract the main flow that natural additive for foodstuff becomes current food additives research and development from plant.Therefore, efficient, the wide spectrum of exploitation, safety and stability and cheap natural fresh-keeping anticorrisive agent have very important significance.
For existing anticorrisive agent, the existing some defectives of antistaling agent, many entity and individual have proposed some new improvement projects.As Lu Jinrong, the application for a patent for invention of by name " a kind of Nanutal food fresh-keeping agent for fruit and preparation method thereof " was just proposed on December 12nd, 2008 once, announced a kind of Nanutal food fresh-keeping agent for fruit, its technical scheme consists predominantly of aloe and pine needle, and mass ratio is: 30-50: 7-13.The characteristics of this technical scheme are this antistaling agent to be used for the preserve test of fruits, have significant fresh-keeping effect, can realize the long preservation to fruits.And this antistaling agent is that pure natural plant extracts preparation, and the fruit safety after fresh-keeping is conducive to the reduction of fruits transportation, sale, preservation cost without residual hazard, quality better, long fresh-keeping period.Meanwhile, Huang Chibo also proposed the application for a patent for invention (number of patent application is 200810219942.3) of " antiseptics for natural food take aloe as raw material and preparation method thereof " by name on December 12nd, 2008, it has announced a kind of antiseptics for natural food take aloe as raw material and preparation method thereof, be that raw material mixes by aloe extract, glucose and salt, the weight ratio of described raw material is: aloe extract: 5～15, glucose: 1-2, salt: 1-2.Described aloe extract is the pulvis that extract solution from aloe is made by drying.The prepared antiseptics for natural food of this technical scheme has the effect of broad-spectrum antibacterial, and each bacterioid, saccharomycete, mould are had stronger fungistatic effect, and its fungistatic effect obviously is better than chemical food preservations.
Suchlike prior art is many in addition, but all in all, and these technical schemes are not to bias toward that to extend the holding time be exactly to emphasize that too mouthfeel is fresh-keeping, and resultant effect is all not ideal enough.Particularly, there are many physiological activators in all kinds of studies show that in the nature natural plants, if these natural plants are comprehensively extracted and be mixed with combination, makes natural antisepsis fresh-keeping agent, not only natural but also safety.How to bring into play the effect of ginkgo on preservation and antisepsis, have good prospect.
Summary of the invention
The technical problem to be solved in the present invention is to overcome existing natural antiseptic agent to be difficult to effectively keep freshness and existing crude antistaling agent to be difficult to effectively extend the restriction of holding time, provides a kind of by effective compatibility combination of extracting Radix Glycyrrhizae and other plant and can significantly extend the food preservation time and can significantly promote the natural additive for foodstuff of food preservation freshness again.
The present invention solves the problems of the technologies described above the technical scheme of taking: a kind of vegetable source natural antistaling and antiseptic agent take balsam pear as raw material is made by the raw material of following weight proportion: 6～10 parts of Bitter Melon P.Es, 4～5 parts of extract from pine needles, 2～3 parts of allicins, 1～2 part of shitosan.
Preferred version of the present invention is: 8 parts of Bitter Melon P.Es, 4 parts of extract from pine needles, 2 parts of allicins, 1 part of shitosan.
preparation method of the present invention is: take to scale balsam pear, pine needle is cleaned, mix after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, regulating extractor pressure is 1.5MPa, temperature is 30～33 ℃, extract 3 times, each 1.5 hours, obtain mixed extract, extract is staticly settled 24 hours again, getting supernatant liquor is 100 orders by the aperture successively, 200 orders and 400 purpose silk screens carry out triple filter, then add again allicin and the shitosan of predetermined weight in the filtrate, and then insert in vacuum concentration pot, concentrate to get medicinal extract under 0 ℃, at last medicinal extract is carried out drying by drying tower, being crushed to 100 orders by Universalpulverizer after dry gets final product.
The invention has the advantages that: (1) primary raw material of the present invention such as balsam pear, pine needle and allicin are all from natural plants, and safety non-toxic meets the foodsafety that present country advocates; (2) adopt balsam pear, pine needle and allicin to extract the preparation antistaling and antiseptic agent, both fully used present plant resources, and obtained antisepsis antistaling agent cost is lower, common antistaling agent and anticorrisive agent with respect to equal effect, integrated cost of the present invention can reduce more than 85%, is convenient to promote on a large scale; (3) fresh-keeping effect is better, and for the antistaling agents such as potassium sorbate, nisin and sodium lactate, under equal concentration conditions, freshness date of the present invention can extend 18～25%; (4) antiseptic effect is better, and balsam pear has very strong bacteriostatic activity, and pine needle can suppress the growth breeding with eliminating pathogen; allicin is as synergist of the present invention; shitosan is as protective agent of the present invention, and four interact, and can make the present invention have obvious antiseptic effect.
The specific embodiment
Below in conjunction with embodiment, principle of the present invention and advantage are further elaborated.
embodiment 1: take to scale the 6KG balsam pear, the 4KG pine needle is cleaned, mix after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, regulating extractor pressure is 1.5MPa, temperature is 35 ℃, extract 3 times, each 1.5 hours, obtain mixed extract, extract is staticly settled 18 hours again, getting supernatant liquor is 100 orders by the aperture successively, 200 orders and 400 purpose silk screens carry out three times and filter, then add again allicin and the 1KG shitosan of 2KG in the filtrate, and then insert in vacuum concentration pot, concentrate to get medicinal extract under 3 ℃, at last medicinal extract is carried out drying by drying tower, being crushed to 100 orders by Universalpulverizer after dry gets final product.
embodiment 2: take to scale the 10KG balsam pear, the 5KG pine needle is cleaned, mix after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, regulating extractor pressure is 1.5MPa, temperature is 35 ℃, extract 3 times, each 1.5 hours, obtain mixed extract, extract is staticly settled 18 hours again, getting supernatant liquor is 100 orders by the aperture successively, 200 orders and 400 purpose silk screens carry out three times and filter, then add again allicin and the 2KG shitosan of 3KG in the filtrate, and then insert in vacuum concentration pot, concentrate to get medicinal extract under 3 ℃, at last medicinal extract is carried out drying by drying tower, being crushed to 100 orders by Universalpulverizer after dry gets final product.
embodiment 3: take to scale the 8KG balsam pear, the 4KG pine needle is cleaned, mix after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, regulating extractor pressure is 1.5MPa, temperature is 35 ℃, extract 3 times, each 1.5 hours, obtain mixed extract, extract is staticly settled 18 hours again, getting supernatant liquor is 100 orders by the aperture successively, 200 orders and 400 purpose silk screens carry out three times and filter, then add again allicin and the 1KG shitosan of 2KG in the filtrate, and then insert in vacuum concentration pot, concentrate to get medicinal extract under 3 ℃, at last medicinal extract is carried out drying by drying tower, being crushed to 100 orders by Universalpulverizer after dry gets final product.Through relatively comprehensive, in equal concentration conditions, the prepared vegetable source natural antistaling and antiseptic agent 3 of the present embodiment 3 is than the preservation and antisepsis better effects if of anticorrisive agent 2, anticorrisive agent 1.
Claims (2)
1. vegetable source natural antistaling and antiseptic agent take balsam pear as raw material is characterized in that it is that raw material by following weight proportion is made: 6～10 parts of Bitter Melon P.Es, 4～5 parts of extract from pine needles, 2～3 parts of allicins, 1～2 part of shitosan.
2. the vegetable source natural antistaling and antiseptic agent take balsam pear as raw material according to claim 1 is characterized in that it is that raw material by following weight proportion is made: 8 parts of Bitter Melon P.Es, 4 parts of extract from pine needles, 2 parts of allicins, 1 part of shitosan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110421678 CN103156260A (en) | 2011-12-15 | 2011-12-15 | Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material |
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| CN 201110421678 CN103156260A (en) | 2011-12-15 | 2011-12-15 | Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material |
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| CN103156260A true CN103156260A (en) | 2013-06-19 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734281A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
| CN104365830A (en) * | 2014-10-30 | 2015-02-25 | 东莞市青麦田数码科技有限公司 | Fruit and vegetable preservative |
| CN104904845A (en) * | 2015-07-12 | 2015-09-16 | 胡凡营 | Food safety based green fresh-keeping agent and preparation method |
| CN110432322A (en) * | 2019-09-03 | 2019-11-12 | 大连理工大学 | A kind of berry composite coating preservative and preparation method thereof |
-
2011
- 2011-12-15 CN CN 201110421678 patent/CN103156260A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734281A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
| CN104365830A (en) * | 2014-10-30 | 2015-02-25 | 东莞市青麦田数码科技有限公司 | Fruit and vegetable preservative |
| CN104904845A (en) * | 2015-07-12 | 2015-09-16 | 胡凡营 | Food safety based green fresh-keeping agent and preparation method |
| CN110432322A (en) * | 2019-09-03 | 2019-11-12 | 大连理工大学 | A kind of berry composite coating preservative and preparation method thereof |
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Application publication date: 20130619 |