CN103720005A - 全天然植物型食品防腐剂的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
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Abstract
本发明公开了一种全天然植物型食品防腐剂的制备方法，用原料柚皮，肉桂皮和鱼腥草的混合提取物与壳聚糖，植酸，水混和制得一种天然植物型食品防腐剂，本发明防腐剂安全无毒，广谱抑菌杀菌性能好，防腐效果佳；水性稳定，原材料易得，生产工艺简单，可广泛推广应用。
Description
技术领域
本发明属于食品防腐剂剂领域，特别涉及一种全天然植物型食品防腐剂的制备方法。
背景技术
食品防腐剂是抑制物质腐败的药剂，对以腐败物质为代谢底物的微生物的生长具有持续的抑制作用，对如何防止食品腐败变质，延长食品保质期的研究越来越引起人们的重视。市场上的防腐剂主要分为化学防腐剂和天然防腐剂。目前我国大量使用的主要为苯甲酸、山梨酸及其盐类、对羟基苯甲酸酯类化学品，经长期应用和研究发现它们对食品的口感及人们的身体健康有不良影响，并且化学合成过程中产生的大量废气、废液、废渣对环境破坏极大。开发高效、广谱、安全无毒且价格低廉的新型防腐剂具有重要的意义。天然抗菌物越来越多地被人们认识和利用，自然界天然植物中存在许多生理活性物质，具有广谱的抑菌抗菌作用，为植物性天然防腐剂的研究开发提供了宝贵资源。
柚皮主要成分有柚皮甙、新橙皮甙等，柚核含有脂肪油、黄柏酮、黄柏内酯等。富含枳实，新橙皮和胡萝卜素、B族维生素、维生素C、矿物质、糖类及挥发油等。能杀灭真菌、霉菌、细菌、病毒等病菌，抑制和消灭病原体的发育繁殖，有较强的抗炎作用。
鱼腥草中提得一种黄色油状物，其中有效成分为癸酰乙醛（即鱼腥草素）、月桂醛，2-十一烷酮，丁香烯， 芳樟醇，乙酸龙脑酯等对各种微生物尤其是酵母菌和霉菌均有抑制作用，对溶血性的链球菌、金黄色葡萄球菌、流感杆菌、卡他球菌、肺炎球菌有明显的抑制作用。对大肠杆菌、痢疾杆菌、伤寒杆菌也有作用，
桂皮含挥发油1.98%-2.06%，其主要成分为桂皮醛，并含少量乙酸桂皮酯，乙酸苯丙酯等，尚含粘液、鞣质等。桂皮油有强大的杀菌作用，对革兰氏染色刚性菌的效果比阴性者好，有明显的杀真菌作用。
发明目的
本发明的目的是提供一种广谱抑菌杀菌，安全无毒，防腐性能好的天然植物型食品防腐剂的制备方法。
为达到本发明的目的，一种全天然植物型食品防腐剂的制备方法，采取以下技术方案：（1）取重量份数为60～80份的柚皮去融质，洗净晾干，用粉碎机粉碎；（2）取重量份数为10～30份肉桂皮粉碎；（3）重量份数为20～60份鱼腥草洗净晾干，粉碎；（4）将（1）和（2）和（3）所得粉末物质混合，加入乙醇溶液浸泡6～12小时左右，过滤，滤渣再次加入乙醇水溶液浸泡6～12小时左右，过滤，所得滤液减压浓缩回收溶剂，真空干燥得到一种粉末状提取物；（5）取提取物5～10份，壳聚糖2～5份，植酸1～3份，水混匀，得到一种天然植物型食品防腐剂。
所述的一种全天然植物型食品防腐剂的制备方法，其中原料柚皮与肉桂皮与鱼腥草的重量比最优为75：20:40。
所述的一种全天然植物型食品防腐剂的制备方法，其中原料柚皮与肉桂皮与鱼腥草的重量比为70：15:50。
本发明的有益效果：本发明防腐剂安全无毒，广谱抑菌杀菌性能好，防腐效果佳；水性稳定，原材料易得，生产工艺简单，可广泛推广应用。
具体实施方式
下面结合实施例对本发明做进一步地详细说明，但是本发明要求保护的范围并不局限于实施例表示的范围。
实施例1：
（1）将75kg柚皮去融质，洗净晾干，用粉碎机粉碎；（2）将20kg肉桂皮粉碎；（3）40kg鱼腥草洗净晾干，用粉碎机粉碎；（4）将（1）和（2）和（3）所得粉碎物质混合，加入含量为50%的乙醇溶液230kg，搅拌均匀，浸泡6～12小时左右，过滤，向滤渣中再次加入50%的乙醇水溶液200kg，浸泡6～12小时左右，过滤，两次所得滤液合并后减压浓缩回收溶剂，真空干燥得到一种粉末状提取物12.8kg；（5）取(4)中所得提取物0.085kg，壳聚糖0.03kg，植酸0.015kg，水0.87kg混匀，得到一种稳定的天然植物型食品防腐剂。
Claims (3)
1. 一种全天然植物型食品防腐剂的制备方法，其特征在于，采取以下技术方案：（1）取重量份数为60～80份的柚皮去融质，洗净晾干，用粉碎机粉碎；（2）取重量份数为10～30份肉桂皮粉碎；（3）重量份数为20～60份鱼腥草洗净晾干，粉碎；（4）将（1）和（2）和（3）所得粉末物质混合，加入乙醇溶液浸泡6～12小时左右，过滤，滤渣再次加入乙醇水溶液浸泡6～12小时左右，过滤，所得滤液减压浓缩回收溶剂，真空干燥得到一种粉末状提取物；（5）取提取物5～10份，壳聚糖2～5份，植酸1～3份，水混匀，得到一种天然植物型食品防腐剂。
2.如权利要求1所述一种全天然植物型食品防腐剂的制备方法，其特征在于：原料柚皮与肉桂皮与鱼腥草的重量比为75：20:40。
3.如权利要求1所述一种全天然植物型食品防腐剂的制备方法，其特征在于：原料柚皮与肉桂皮与鱼腥草的重量比为70：15:50。
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| CN111528455A (zh) * | 2020-06-03 | 2020-08-14 | 安徽省味香居食品有限公司 | 即食猴头菇炖牛肉生产工艺 |
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| CN108208137A (zh) * | 2017-12-29 | 2018-06-29 | 河南健特生物科技集团有限公司 | 用于蔬菜保鲜的抗菌保鲜剂及其制备方法和应用 |
| CN111568841A (zh) * | 2020-05-14 | 2020-08-25 | 珠海越美科技有限公司 | 一种用于化妆品的天然防腐组合物及制备工艺 |
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