CN103734867B - 一种食品防腐剂 - Google Patents

一种食品防腐剂 Download PDF

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Publication number
CN103734867B
CN103734867B CN201310725784.XA CN201310725784A CN103734867B CN 103734867 B CN103734867 B CN 103734867B CN 201310725784 A CN201310725784 A CN 201310725784A CN 103734867 B CN103734867 B CN 103734867B
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Prior art keywords
food preservative
present
lysozyme
nisin
starch
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CN201310725784.XA
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CN103734867A (zh
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刘胜永
郑贵伟
李�昊
王相峰
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Guangxi University of Science and Technology
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Guangxi University of Science and Technology
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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
    • 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

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  • 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

本发明提供一种食品防腐剂，所述食品防腐剂由以下质量份数的组分组成：乳酸链球菌素3-5份、琥珀酸钠1-2份、苹果酸0.5-0.8份、淀粉0.2-0.3份、溶菌酶0.003-0.005份。本发明制作工艺简便，配方合理、成本低廉、使用时操作方便，应用本发明可使月饼馅料的保质期延长40-45天。

Description

一种食品防腐剂
技术领域
本发明涉及一种食品防腐剂。
背景技术
月饼作为我国的传统美食，在中秋佳节表达团圆美满之意。月饼的时令性强，消费量大，消费期短，生产厂家要在短时间内集中生产大量的月饼应市有很大的难度，因而需要提前生产，尤其是月饼馅料，往往提前几个月生产以供商业流通。由于馅料丰富，水分含量较高，易于被微生物利用，导致馅料腐败变质，因而防腐保鲜显得尤为重要。
发明内容
本发明提供了一种食品防腐剂，能很好的对月饼馅料进行防腐。
    本发明提供一种食品防腐剂，所述食品防腐剂由以下质量份数的组分组成：乳酸链球菌素3-5份、琥珀酸钠1-2份、苹果酸0.5-0.8份、淀粉0.2-0.3份、溶菌酶0.003-0.005份。
    优选地，所述乳酸链球菌素4份、琥珀酸钠1.5份、苹果酸0.6份、淀粉0.25份、溶菌酶0.004份。
在馅料制作完成后，加入本发明的食品防腐剂，搅拌均匀，装瓶即可。防腐剂加入量是馅料质量的0.03-0.04%。
本发明制作工艺简便，配方合理、成本低廉、使用时操作方便，应用本发明可使月饼馅料的保质期延长40-45天。
具体实施方式
    以下的实施例便于更好地理解本发明，但并不限定本发明。下述实施例中的实验方法，如无特殊说明，均为常规方法。
实施例1
本发明的食品防腐剂的配方如下：
乳酸链球菌素4g、琥珀酸钠1.5g、苹果酸0.6g、淀粉0.25g、溶菌酶0.004g。
将上述各组分混合即得。
实施例2
本发明的食品防腐剂的配方如下：
乳酸链球菌素3g、琥珀酸钠1g、苹果酸0.8g、淀粉0.2g、溶菌酶0.005g。
将上述各组分混合即得。
实施例3
本发明的食品防腐剂的配方如下：
乳酸链球菌素5g、琥珀酸钠2g、苹果酸0.5g、淀粉0.3g、溶菌酶0.003g。
将上述各组分混合即得。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (2)

1.一种食品防腐剂，其特征在于：所述食品防腐剂由以下质量份数的组分组成：乳酸链球菌素3-5份、琥珀酸钠1-2份、苹果酸0.5-0.8份、淀粉0.2-0.3份、溶菌酶0.003-0.005份。
2.根据权利要求1所述的食品防腐剂，其特征在于：乳酸链球菌素4份、琥珀酸钠1.5份、苹果酸0.6份、淀粉0.25份、溶菌酶0.004份。
CN201310725784.XA 2013-12-25 2013-12-25 一种食品防腐剂 Expired - Fee Related CN103734867B (zh)

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757693A (zh) * 2015-03-19 2015-07-08 王俐帧 一种月饼保鲜剂
CN106107410A (zh) * 2016-06-29 2016-11-16 广西美男子文化传媒有限公司 一种月饼防腐剂

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100281A (zh) * 1993-09-14 1995-03-22 金哲培 一种新的用于配制朝鲜泡菜的防腐剂
CN1509663A (zh) * 2002-12-25 2004-07-07 小川博卫 食品防变质剂以及含有此食品防变质剂的食品
CN101088423A (zh) * 2006-06-13 2007-12-19 株式会社纽顿研究所 甲壳类防腐剂和甲壳类的防腐方法
CN101779700A (zh) * 2010-03-25 2010-07-21 浙江大学 西式火腿肠的复合防腐剂
CN103229822A (zh) * 2013-04-19 2013-08-07 浙江大学舟山海洋研究中心 一种带鱼片复合保鲜的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100281A (zh) * 1993-09-14 1995-03-22 金哲培 一种新的用于配制朝鲜泡菜的防腐剂
CN1509663A (zh) * 2002-12-25 2004-07-07 小川博卫 食品防变质剂以及含有此食品防变质剂的食品
CN101088423A (zh) * 2006-06-13 2007-12-19 株式会社纽顿研究所 甲壳类防腐剂和甲壳类的防腐方法
CN101779700A (zh) * 2010-03-25 2010-07-21 浙江大学 西式火腿肠的复合防腐剂
CN103229822A (zh) * 2013-04-19 2013-08-07 浙江大学舟山海洋研究中心 一种带鱼片复合保鲜的方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
天然微生物抗菌防腐剂及其在食品工业上的应用;唐洁 等;《食品研究与开发》;20060331;第27卷(第3期);第171-173页 *
溶菌酶在蛋糕防腐中的应用效果;华晶忠 等;《延边大学农学学报》;20071231;第29卷(第4期);第289-292页 *
胡国华 等.复合防腐剂.《复合食品添加剂》.化学工业出版社,2012,第9页. *

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