CN103168837A - Compound natural preservative agent special for pickle - Google Patents
Compound natural preservative agent special for pickle Download PDFInfo
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- CN103168837A CN103168837A CN2013100875795A CN201310087579A CN103168837A CN 103168837 A CN103168837 A CN 103168837A CN 2013100875795 A CN2013100875795 A CN 2013100875795A CN 201310087579 A CN201310087579 A CN 201310087579A CN 103168837 A CN103168837 A CN 103168837A
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- garlic
- ginger
- pickles
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- antistaling agent
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Abstract
The invention relates to a compound natural preservative agent special for pickle. The compound natural preservative agent is characterized by being prepared by extracting effective antibacterial components from garlic and ginger to prepare garlic and ginger extracts, and then, compounding and mixing Natamycin, an absorber and the garlic and ginger extracts according to a certain proportion to prepare the compound natural preservative agent special for pickle for preservation of a pickle product. The compound natural preservative agent special for pickle is convenient to store, safe and effective, and can be widely popularized.
Description
Technical field
The present invention relates to the special-purpose composite crude antistaling agent of a kind of pickles, belong to agricultural product and food fresh keeping field.
Background technology
Pickles are the Typical Representative of China's traditional characteristics fermented food, and are with a long history, and cultural deposits are deep, are the rarity of chinese tradition biological food industry, are to be derived from China domestic biological technology products, liked by consumers in general.In the pickle production process, extend the product shelf phase sport technique segment that is absolutely necessary by anti-corrosive fresh-keeping.At present, most of kimchi products are carried out the pickles anti-corrosive fresh-keeping by the mode that interpolation chemical preservative (as potassium sorbate, Sodium Benzoate, dehydro sodium acetate etc.) or chemical preservative combine with pasteurize.The chemical preservative favorable anti-corrosion effect, cost is low, consumption is few, but it has more or less harm to human body.Therefore, safety, efficient crude antistaling agent are received the favor of increasing enterprise, and the various product of employing crude antistaling agent production has also obtained consumers in general's approval, also will become the development trend of following food.
Contain natural antipathogenic composition in a lot of natural materials such as garlic, ginger, onion etc., be used for food fresh keeping after it is extracted by certain means, can effectively extend the product shelf phase.But at present, most of extracts are oily liquids, use inconvenience, and single use fresh-keeping effect are limited.The present invention is by carrying out the different natural extracts with fresh-keeping effect composite, and it is prepared into the solid preservative of pickles special use, not only the fresh-keeping effect for pickles has obtained remarkable lifting, and the special-purpose crude antistaling agent storage of the pickles of solid, easy to use, be beneficial on a large scale and promote.
Summary of the invention
The purpose of the present utility model is the defects for prior art, solve the problem that prior art exists, special-purpose composite pure natural antistaling agent of a kind of novel pickle and preparation method thereof is provided, be characterized in utilizing natural material to extract its effective antipathogenic composition, composite existing crude antistaling agent of while, and natural material extract, existing crude antistaling agent, adsorbent are mixed, be prepared into the special-purpose composite crude antistaling agent of pickles of solid.
Purpose of the present invention is realized by following technical measures
1. the formula of the special-purpose composite crude antistaling agent of pickles consists of: solidify garlic and ginger and extract mixture: 2 parts, and Natamycin:1 part.
2. the preparation of garlic P.E
Choose the fresh garlic raw material, peeling after being soaked in water 30 minutes utilizes bruisher to smash pulping to pieces; Take 1 part of garlic slurry after smashing to pieces, adding 3 parts of volume fractions is 75% ethanol sealing, and 2h is extracted in the ultrasound bath insulation under 60 ℃ of conditions; Mixed liquor is centrifugal 25min under the 4500r/min condition, gets supernatant liquid after filtration; Supernatant liquid Vacuum Concentration to 0.1 under temperature 50 C, vacuum 0.1MPa condition part is garlic P.E.
3. the preparation of Ginger P.E
Choose fresh little yellow ginger raw material, utilize bruisher to smash pulping to pieces; Take 1 part of little yellow ginger slurry after smashing to pieces, adding 3 parts of volume fractions is 80% ethanol sealing, and 2h is extracted in the ultrasound bath insulation under 60 ℃ of conditions; Mixed liquor is centrifugal 25min under the 4500r/min condition, gets supernatant liquid after filtration; Supernatant liquid Vacuum Concentration to 0.1 under temperature 50 C, vacuum 0.1MPa condition part is Ginger P.E.
4. the curing of garlic and Ginger P.E
Beta-schardinger dextrin-is added to dissolve in 30 ℃ of distilled water make saturated solution, 1 part of garlic P.E and 0.5 part of Ginger P.E are mixed in the rear saturated aqueous solution that slowly joins 5 parts of beta-schardinger dextrin-s and calcium phosphate, this solution is after ultrasonic 30 min under 30 ℃ of conditions, standing 24h under 4 ℃ of conditions, spray-drying gained powder are and solidify garlic and ginger mixture.Spray-dired parameter is: EAT 100-120 ℃, and leaving air temp 70-90 ℃, pressure 0.2-0.3MPa, shower nozzle rotating speed 18500r/min, 50 ml/hours of pan feeding flows.
5. the special-purpose crude antistaling agent of pickles is composite
With the garlic after 2 parts of curing and Ginger P.E mixture, 1 part of Natamycin joins and mixes 20 minutes in transit mixer, and mixture is the special-purpose composite crude antistaling agent of pickles.
The specific embodiment
This product processing method is easy, and equipment investment is few, and storing is convenient, and is safe and reliable, green health.The using method of the special-purpose composite crude antistaling agent of these pickles is as follows: the special-purpose composite crude antistaling agent of pickles is added this fresh-keeping liquid by 1 ‰ of major ingredient weight～5 ‰, stir, carry out pasteurize after the pack sealing.The product that adds the special-purpose composite crude antistaling agent of these pickles and coordinate pasteurize to produce in the pickle production process, its shelf-life with add 0.1 ‰ chemical preservative potassium sorbates and coordinate the shelf-life of the product that pasteurize produces suitable in the pickle production process, can reach 12 months, but security improves greatly.
Below in conjunction with specific embodiment, further detailed description the present invention.Should be understood that these embodiment just in order to demonstrate the invention, but not limit the scope of the invention by any way.
Embodiment one: the seasoning hot pickled mustard tube
The salt marsh hot pickled mustard tube carries out the cutting moulding according to need of production after cleaning, and after desalination, squeezing dewaters, and adds 1.5 ‰ the special-purpose composite crude antistaling agent of pickles in the spice process, and pack vacuum seal after mix is even gets final product after pasteurize.Utilize this product to coordinate pasteurize, the kimchi products shelf-life can reach 12 months.
Embodiment two: the traditional zymotic pickles
This product 1g is dissolved in the saline solution of 1 kilogram 5%, mixes that to make the fresh-keeping water of pickles standby.Put in pickle jar after the cleaning cuttings such as fresh vegetable material such as radish, Chinese cabbage, asparagus lettuce, then add the auxiliary materials such as a small amount of capsicum, ginger, add 5% saline solution according to dish water than 1:2, pickle jar is sealed after fermentation 48h.Vegetables after fermentation ends are pulled out, packed after draining salt solution, add the fresh-keeping water of the pickles that configure according to dish water than 2:1 in packaging bag, last vacuum seal.Traditional zymotic pickles after processing in this way can be preserved not aerogenesis of 30d under cryogenic conditions, and tart flavour is pleasant, fragrance outstanding, have the peculiar taste of traditional zymotic pickles.
Claims (2)
1. the special-purpose composite crude antistaling agent of pickles is characterized in that the formula of this antistaling agent consists of: solidify garlic and ginger extraction mixture: 2 parts, and Natamycin:1 part.
2. according to the preparation method of the special-purpose composite crude antistaling agent of the described pickles of claim 1, it is characterized in that:
(1) preparation of garlic P.E: choose the fresh garlic raw material, peeling after being soaked in water 30 minutes utilizes bruisher to smash pulping to pieces; Take 1 part of garlic slurry after smashing to pieces, adding 3 parts of volume fractions is 75% ethanol sealing, and 2h is extracted in the ultrasound bath insulation under 60 ℃ of conditions; Mixed liquor is centrifugal 25min under the 4500r/min condition, gets supernatant liquid after filtration; Supernatant liquid Vacuum Concentration to 0.1 under temperature 50 C, vacuum 0.1MPa condition part is garlic P.E;
(2) preparation of Ginger P.E: choose fresh little yellow ginger raw material, utilize bruisher to smash pulping to pieces; Take 1 part of little yellow ginger slurry after smashing to pieces, adding 3 parts of volume fractions is 80% ethanol sealing, and 2h is extracted in the ultrasound bath insulation under 60 ℃ of conditions; Mixed liquor is centrifugal 25min under the 4500r/min condition, gets supernatant liquid after filtration; Supernatant liquid Vacuum Concentration to 0.1 under temperature 50 C, vacuum 0.1MPa condition part is Ginger P.E;
(3) curing of garlic and Ginger P.E: beta-schardinger dextrin-is added to dissolve in 30 ℃ of distilled water make saturated solution, 1 part of garlic P.E and 0.5 part of Ginger P.E are mixed in the rear saturated aqueous solution that slowly joins 5 parts of beta-schardinger dextrin-s and calcium phosphate, this solution is after ultrasonic 30 min under 30 ℃ of conditions, carrying out spray-drying after standing 24h under 4 ℃ of conditions, spray-dired parameter is: EAT 100-120 ℃, leaving air temp 70-90 ℃, pressure 0.2-0.3MPa, shower nozzle rotating speed 18500r/min, 50 ml/hours of pan feeding flows, the gained powder is and solidifies garlic and ginger extraction mixture,
(4) the special-purpose crude antistaling agent of pickles is composite: the garlic after 2 parts of curing and ginger are extracted mixture, and 1 part of Natamycin joins and mixes 20 minutes in transit mixer, and mixture is the special-purpose composite crude antistaling agent of pickles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100875795A CN103168837A (en) | 2013-03-19 | 2013-03-19 | Compound natural preservative agent special for pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100875795A CN103168837A (en) | 2013-03-19 | 2013-03-19 | Compound natural preservative agent special for pickle |
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| CN103168837A true CN103168837A (en) | 2013-06-26 |
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| CN2013100875795A Pending CN103168837A (en) | 2013-03-19 | 2013-03-19 | Compound natural preservative agent special for pickle |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
-
2013
- 2013-03-19 CN CN2013100875795A patent/CN103168837A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
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Application publication date: 20130626 |