CN103564616A - 一种食品复合生物防腐剂及其制备方法 - Google Patents
一种食品复合生物防腐剂及其制备方法 Download PDFInfo
- Publication number
- CN103564616A CN103564616A CN201310544693.6A CN201310544693A CN103564616A CN 103564616 A CN103564616 A CN 103564616A CN 201310544693 A CN201310544693 A CN 201310544693A CN 103564616 A CN103564616 A CN 103564616A
- Authority
- CN
- China
- Prior art keywords
- biological preservative
- parts
- food
- nisin
- composite biological
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000002131 composite material Substances 0.000 title claims abstract description 19
- 230000002335 preservative effect Effects 0.000 title claims abstract description 19
- 239000003755 preservative agent Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 14
- 108010053775 Nisin Proteins 0.000 claims abstract description 14
- 239000004309 nisin Substances 0.000 claims abstract description 14
- 235000010297 nisin Nutrition 0.000 claims abstract description 14
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract 2
- 230000003647 oxidation Effects 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开一种食品复合生物防腐剂，乳酸链球菌素0.35～0.4份、木醋液15～25份、蒸馏水100份。制备方法：①取乳酸链球菌素0.35～0.4份和木醋液15～25份充分混合；②再用蒸馏水定容至100份；该发明综合利用乳酸链球菌素和木醋液的特点，将其复合成一种具有抗氧化性能的食品的复合生物防腐剂。这种食品的复合生物防腐剂既有增效和广谱的防腐作用，又有抗氧化作用，因此克服了现有的食品复合防腐中加入化学试剂从本质上讲并没有达到生物防腐剂的要求缺点，而且保持了木醋液熏烤的熏香味，又不破坏食品原有风味。
Description
技术领域
本发明涉及一种食品防腐剂，尤其是一种食品复合生物防腐剂及其制备方法。
背景技术
木醋液又称为焦木酸或木醋酸，是木材干馏时所生成的一种液体副产物，但是单独使用木醋液则会用量过大影响食品的风味，当用量适当时有熏烤的熏香味，增加食品的风咪，又不破坏食品原有风味。
发明内容
本发明的目的在于提供一种食品复合生物防腐剂及其制备方法；本发明配制操作简单，使用方便，并且安全可靠；使用本发明后食品保持延长，保鲜效果好。
本发明的技术方案在是：
这种食品复合生物防腐剂，由如下重量份原料配方混合构成：
乳酸链球菌素0.35～0.4份、木醋液15～25份、蒸馏水100份。
这种食品复合生物防腐剂的制备方法，由如下步骤构成：
①取乳酸链球菌素0.35～0.4份和木醋液15～25份充分混合；
②再用蒸馏水定容至100份；
本发明的有益效果：
该发明综合利用乳酸链球菌素和木醋液的特点，将其复合成一种具有抗氧化性能的食品的复合生物防腐剂。这种食品的复合生物防腐剂既有增效和广谱的防腐作用，又有抗氧化作用，因此克服了现有的食品复合防腐中加入化学试剂从本质上讲并没有达到生物防腐剂的要求缺点，而且保持了木醋液熏烤的熏香味，又不破坏食品原有风味。
有益性能具体叙述如下：
(1)效价提高：1mg乳酸链球菌素效价是1000IU；0.05ml木醋液的效价是55IU；1mg乳酸链球菌素和0.05ml木醋液复配后使效价提高到1471IU，是1mg乳酸链球菌素效价的1.47倍。
(2)抑制大肠杆菌和酵母菌：乳酸链球菌素不抑制大肠杆菌和酵母菌。0.05ml木醋液对牛肉膏蛋白胨固体培养基中大肠杆菌的抑菌率为29％，对豆芽固体培养基中酵母菌的抑菌率为18％。而1mg乳酸链球菌素和0.05m1木醋液复配后，对肉汤固体培养基中大肠杆菌的抑菌率为89％，对豆芽固体培养基中酵母菌的抑菌率为86％。因此这种复合生物防腐剂是一种广谱的防腐剂。
(3)本品还具有抗氧化性能，这种抗氧化性是由木醋液提供的，乳酸链球菌素没有抗氧化性。抗氧化性能测定为过氧化值测定。5ml本品的抗氧化性能的过氧化值与0.1g VC接近。
具体实施方式
实施例：
配方(质量份)1g质量相当于1m1体积。
制作方法
取乳酸链球菌素和木醋液混合，再用蒸馏水定容至100(体积)。
各组分质量份配比范围为：乳酸链球菌素0.350～0.400、木醋液15～25(体积)、蒸馏水定容至100(体积)。
Claims (2)
1.一种食品复合生物防腐剂，其特征由如下重量份原料配方混合构成：乳酸链球菌素0.35～0.4份、木醋液15～25份、蒸馏水100份。
2.一种食品复合生物防腐剂的制备方法，其特征由如下步骤构成：
①取乳酸链球菌素0.35～0.4份和木醋液15～25份充分混合；
②再用蒸馏水定容至100份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310544693.6A CN103564616A (zh) | 2013-10-26 | 2013-10-26 | 一种食品复合生物防腐剂及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310544693.6A CN103564616A (zh) | 2013-10-26 | 2013-10-26 | 一种食品复合生物防腐剂及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564616A true CN103564616A (zh) | 2014-02-12 |
Family
ID=50038010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310544693.6A Pending CN103564616A (zh) | 2013-10-26 | 2013-10-26 | 一种食品复合生物防腐剂及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564616A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614642A (zh) * | 2015-12-29 | 2016-06-01 | 辛集市远翔环保能源科技有限公司 | 一种饲料防腐剂 |
| CN107212235A (zh) * | 2017-05-17 | 2017-09-29 | 柳州市源美科技有限公司 | 一种食品防腐剂 |
| CN114128746A (zh) * | 2021-12-06 | 2022-03-04 | 苏州闻达食品配料有限公司 | 一种用于即食海鲜的复配天然防腐剂 |
-
2013
- 2013-10-26 CN CN201310544693.6A patent/CN103564616A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614642A (zh) * | 2015-12-29 | 2016-06-01 | 辛集市远翔环保能源科技有限公司 | 一种饲料防腐剂 |
| CN107212235A (zh) * | 2017-05-17 | 2017-09-29 | 柳州市源美科技有限公司 | 一种食品防腐剂 |
| CN114128746A (zh) * | 2021-12-06 | 2022-03-04 | 苏州闻达食品配料有限公司 | 一种用于即食海鲜的复配天然防腐剂 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| García-Lomillo et al. | Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties | |
| CN105614644A (zh) | 一种生物防腐剂的配制方法 | |
| CN102224937B (zh) | 一种天然植物源调味防腐剂 | |
| MX2009012926A (es) | Autolisados de levadura. | |
| Hu et al. | The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation | |
| Roncalés | Additives | |
| CN103564616A (zh) | 一种食品复合生物防腐剂及其制备方法 | |
| CN102362664A (zh) | 一种烤猪肉味香精的制备方法 | |
| CN108464489A (zh) | 一种风味辣椒酱及其制备方法 | |
| CN104970424A (zh) | 一种基于植物的防腐剂 | |
| CN102356831A (zh) | 一种食品中亚硝酸盐清除剂制备工艺方法 | |
| CN102558115A (zh) | 一种l-抗坏血酸棕榈酸酯的制备方法 | |
| CN104207294A (zh) | 一种食品防腐剂及其制备方法 | |
| CN101336745B (zh) | 复合麻辣食品保鲜剂 | |
| Chavan et al. | Preparation of bread and cookies from sorghum flour | |
| CN104687209A (zh) | 一种纯天然保鲜剂的组成、制备及其应用 | |
| MY161065A (en) | Flavor improving materials | |
| CN104323142A (zh) | 一种咖喱鸡肉面 | |
| CN109673722A (zh) | 一种新型保鲜液的制备方法 | |
| CN107969686A (zh) | 小球藻提取物含有体 | |
| CN109673629A (zh) | 天然保鲜液在花卉保鲜中的应用 | |
| CN102813172B (zh) | 一种烤葱香型香基的制备方法 | |
| CN109645364A (zh) | 一种部分替代低温火腿肠中亚硝酸钠的方法 | |
| Rajeswari | Frozen storage characteristics of Oratosquilla nepa | |
| CN103355596A (zh) | 一种咖喱牛肉面 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |