CN103734871A - 天然酱菜类食品防腐防霉保鲜剂的制备方法 - Google Patents
天然酱菜类食品防腐防霉保鲜剂的制备方法 Download PDFInfo
- Publication number
- CN103734871A CN103734871A CN201310703657.XA CN201310703657A CN103734871A CN 103734871 A CN103734871 A CN 103734871A CN 201310703657 A CN201310703657 A CN 201310703657A CN 103734871 A CN103734871 A CN 103734871A
- Authority
- CN
- China
- Prior art keywords
- parts
- preservative
- pickled
- natural
- weight
- 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 23
- 239000003755 preservative agent Substances 0.000 title abstract description 6
- 230000002335 preservative effect Effects 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 3
- 235000021110 pickles Nutrition 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 13
- 244000276331 Citrus maxima Species 0.000 claims abstract description 10
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 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 4
- 108010053775 Nisin Proteins 0.000 claims abstract description 4
- 239000004309 nisin Substances 0.000 claims abstract description 4
- 235000010297 nisin Nutrition 0.000 claims abstract description 4
- 239000001540 sodium lactate Substances 0.000 claims abstract description 4
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 4
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 230000001046 anti-mould Effects 0.000 claims description 12
- 230000002421 anti-septic effect Effects 0.000 claims description 12
- 239000002546 antimould Substances 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- -1 1~3 part Chemical compound 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000015067 sauces Nutrition 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 240000006677 Vicia faba Species 0.000 abstract description 3
- 235000010749 Vicia faba Nutrition 0.000 abstract description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract 1
- 244000080208 Canella winterana Species 0.000 abstract 1
- 235000008499 Canella winterana Nutrition 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 229940017545 cinnamon bark Drugs 0.000 abstract 1
- 238000005536 corrosion prevention Methods 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- UBAXRAHSPKWNCX-UHFFFAOYSA-N diallyl trisulfide Chemical compound C=CCSSSCC=C UBAXRAHSPKWNCX-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000021108 sauerkraut Nutrition 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- JRJGKUTZNBZHNK-UHFFFAOYSA-N 3-phenylpropyl acetate Chemical compound CC(=O)OCCCC1=CC=CC=C1 JRJGKUTZNBZHNK-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 125000005395 methacrylic acid group Chemical group 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种新型全天然食品防腐防霉保鲜剂的制备方法,将原料大蒜和柚皮和肉桂皮的混合提取物10~20份,乳酸链球菌素1~3份,D-异抗坏血酸钠1~3份,乳酸钠1~3份,乙醇10~20份,水混合均匀,得到一种天然酱菜类食品防腐防霉保鲜剂,本发明防腐保鲜剂安全无毒,广谱抑菌杀菌性能好,防腐防霉效果佳;具有驱虫功效,原材料易得,生产工艺简单,广泛适宜于酱菜、泡菜、酸菜、腌菜及大酱,豆瓣酱类食品的防腐。
Description
技术领域
本发属于食品保鲜剂领域,特别涉及一种天然酱菜类食品防腐防霉保鲜剂的制备方法。
背景技术
酱菜、泡菜、酸菜、腌菜及大酱,豆瓣酱等确是一种开胃的大众食品,吃起来能增进食欲,吃了觉得舒服,意味着肠胃愿意受纳,纳而化之,使食物顺利进入人体正常新陈代谢轨道,其结果是“清气上升,浊气下降,渣进大肠,水归膀胱”,带来精力充沛,体魄健壮的最佳效益。泡菜、咸菜,是中国、小日本、朝鲜的传统食品;腌制类食品长期以来深受人们欢迎,成为普通百姓家庭餐桌上的常备菜,有些人甚至长期食用腌制食品,并形成了一种习惯。冬天酱菜很好防腐,但是一到了夏天就不好弄了,只能超标添加苯甲酸和山梨酸了,常用防腐剂苯甲酸钠具有一定毒性,是食品卫生中重点限量使用的产品,发达国家已相继宣布禁止使用,我国儿童食品中也禁止苯甲酸钠;山梨酸钾在空气中稳定性较差,在光合作用下易被着色,并且价格昂贵。天然抗菌物越来越多的被人们认识和利用,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。开发安全稳定、绿色环保的、性能优越的高效、广谱的天然防腐剂有着巨大的实际意义。
大蒜素是从蒜的球形鳞茎中提取的挥发性油状物,是二烯丙基三硫化物、二烯丙基二硫化物以及甲基烯丙基二硫化物等的混合物,其中的三硫化物对病原微生物有较强的抑制和杀灭作用,二硫化物也有一定的抑菌和杀菌作用。大蒜素可抑制痢疾杆菌、伤寒杆菌繁殖,对葡萄球菌、肺炎球菌等有明显的抑制灭杀作用。同时,能有效地杀灭各种霉菌、防霉作用显著,抑制蝇蛆的生长。松叶含有挥发油类、黄酮类、树脂、纤维素、木质素、叶绿素、胡萝卜素、维生素、微量元素等成分。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。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。
发明内容
本发明的目的在于:提供一种安全无毒,广谱抑菌杀菌,具有驱虫功能的天然酱菜类食品防腐防霉保鲜剂的制备方法。
本发明天然酱菜类食品防腐防霉保鲜剂的制备方法,采取以下技术方案:
步骤一、取重量份数为30~50份的大蒜去剥壳去蒂,洗净晾干,用粉碎机粉碎;
步骤二、取重量份数为15~25份的柚皮去融质,洗净晾干,用粉碎机粉碎;
步骤三、取重量份数为10~20份的肉桂皮洗净晾干,用粉碎机粉碎;
步骤四、将(1)和(2)和(3)所得粉碎物质混合,加入乙醇浸泡24小时左右,过滤,滤渣再次加入乙醇浸泡24小时左右,过滤,所得滤液减压浓缩回收溶剂得浸膏,将浸膏真空干燥得到一种粉末状提取物;
步骤五、取上述混合提取物10~20份,乳酸链球菌素1~3份,D-异抗坏血酸钠1~3份,乳酸钠1~3份,乙醇10~20份,水混合均匀,得到一种天然酱菜类食品防腐防霉保鲜剂。
所述的新型全天然食品防腐防霉保鲜剂的制备方法,其中原料大蒜和柚皮和肉桂皮的重量比最优为45:22:15。
所述新型全天然食品防腐防霉保鲜剂的制备方法,其特征在于原料大蒜和柚皮和肉桂皮的重量比为40:20:13。
本发明的有益效果:本发明防腐保鲜剂安全无毒,广谱抑菌杀菌性能好,防腐防霉效果佳;具有驱虫功效,原材料易得,生产工艺简单,广泛适宜于酱菜、泡菜、酸菜、腌菜及大酱,豆瓣酱类食品的防腐。
具体实施方式
实施例1::
步骤一、将45kg大蒜去剥壳去蒂,洗净晾干,用粉碎机粉碎;
步骤二、将22kg柚皮去融质,洗净晾干,用粉碎机粉碎;
步骤三、将15kg肉桂皮针洗净晾干,用粉碎机粉碎;
步骤四、将步骤一和步骤二和步骤三所得粉碎物质混合,加入40℃乙醇浸泡24小时左右,过滤,滤渣再次加入40℃乙醇浸泡24小时左右,过滤,所得滤液减压浓缩回收溶剂得浸膏,将浸膏真空干燥得到一种粉末状提取物11.2kg;
步骤五、取上述步骤四中所得提取物0.15kg,乳酸链球菌素0.02kg,D-异抗坏血酸钠0.02kg,乳酸钠0.02kg,乙醇0.12kg,灭菌水0.67kg混合均匀,得到一种天然酱菜类食品防腐防霉保鲜剂。
Claims (3)
1. 天然酱菜类食品防腐防霉保鲜剂的制备方法,其特征在于,采取以下技术方案:
步骤一、取重量份数为30~50份的大蒜去剥壳去蒂,洗净晾干,用粉碎机粉碎;
步骤二、取重量份数为15~25份的柚皮去融质,洗净晾干,用粉碎机粉碎;
步骤三、取重量份数为10~20份的肉桂皮洗净晾干,用粉碎机粉碎;
步骤四、将步骤一和步骤二和步骤三所得粉碎物质混合,加入乙醇浸泡24小时左右,过滤,滤渣再次加入乙醇浸泡24小时左右,过滤,所得滤液减压浓缩回收溶剂得浸膏,将浸膏真空干燥得到一种粉末状提取物;
步骤五、取上述混合提取物10~20份,乳酸链球菌素1~3份,D-异抗坏血酸钠1~3份,乳酸钠1~3份,乙醇10~20份,水混合均匀,得到一种天然酱菜类食品防腐防霉保鲜剂。
2.如权利要求1所述新型全天然食品防腐防霉保鲜剂的制备方法,其特征在于原料大蒜和柚皮和肉桂皮的重量比为45:22:15。
3.如权利要求1所述新型全天然食品防腐防霉保鲜剂的制备方法,其特征在于原料大蒜和柚皮和肉桂皮的重量比为40:20:13。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310703657.XA CN103734871A (zh) | 2013-12-20 | 2013-12-20 | 天然酱菜类食品防腐防霉保鲜剂的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310703657.XA CN103734871A (zh) | 2013-12-20 | 2013-12-20 | 天然酱菜类食品防腐防霉保鲜剂的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103734871A true CN103734871A (zh) | 2014-04-23 |
Family
ID=50492006
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310703657.XA Pending CN103734871A (zh) | 2013-12-20 | 2013-12-20 | 天然酱菜类食品防腐防霉保鲜剂的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103734871A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104663870A (zh) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | 一种抑制致病菌的泡菜保鲜液及制备方法 |
CN104921262A (zh) * | 2015-06-29 | 2015-09-23 | 胡凡营 | 一种基于食品安全的生物防腐剂及制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103271410A (zh) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | 全天然植物型防虫防腐剂的制备方法 |
CN103385283A (zh) * | 2013-05-08 | 2013-11-13 | 南京年吉冷冻食品有限公司 | 腊肉防腐防虫保鲜剂的制备方法 |
-
2013
- 2013-12-20 CN CN201310703657.XA patent/CN103734871A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103271410A (zh) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | 全天然植物型防虫防腐剂的制备方法 |
CN103385283A (zh) * | 2013-05-08 | 2013-11-13 | 南京年吉冷冻食品有限公司 | 腊肉防腐防虫保鲜剂的制备方法 |
Non-Patent Citations (2)
Title |
---|
余毅等: "酱腌菜天然防腐保鲜剂的研发", 《中国食品添加剂》, no. 1, 15 January 2009 (2009-01-15), pages 126 - 128 * |
戎志梅: "新型天然防霉防腐剂", 《精细与专用化学品》, vol. 12, no. 22, 21 November 2004 (2004-11-21) * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104663870A (zh) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | 一种抑制致病菌的泡菜保鲜液及制备方法 |
CN104921262A (zh) * | 2015-06-29 | 2015-09-23 | 胡凡营 | 一种基于食品安全的生物防腐剂及制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101427705B (zh) | 一种用于茎菜类菜蔬的中草药保鲜剂 | |
CN104146055A (zh) | 一种植物源果蔬保鲜剂 | |
CN103689060A (zh) | 一种中草药保鲜剂 | |
CN104026222A (zh) | 一种涂膜保鲜剂 | |
CN105707202A (zh) | 一种天然植物提取物鱼干保鲜剂及其制备方法和应用 | |
CN105613725B (zh) | 一种火龙果的保鲜方法 | |
CN103271410A (zh) | 全天然植物型防虫防腐剂的制备方法 | |
KR101703420B1 (ko) | 꾸지뽕나무 추출물을 주성분으로 하는 식품 냄새 제거용 조성물 및 그 제조방법 | |
CN101147564A (zh) | 一种具有抗菌作用的天然植物香辛料及其制备方法 | |
CN103385283B (zh) | 腊肉防腐防虫保鲜剂的制备方法 | |
KR101559543B1 (ko) | 황칠나무를 이용한 자반생선의 제조방법 | |
CN104186644A (zh) | 一种中草药保鲜剂 | |
CN103720006A (zh) | 新型全天然食品防腐保鲜剂的制备方法 | |
CN102293318B (zh) | 植物抗氧化剂功能性饲料添加剂 | |
CN107197940B (zh) | 一种生物保鲜剂及其制备方法与在枇杷保鲜中的应用 | |
KR101671382B1 (ko) | 황칠나무 뿌리와 줄기 가지의 추출액으로 제조된 김칫소를 이용한 황칠성분이 첨가된 김치제조방법 | |
CN103734307A (zh) | 天然植物型糙米防虫防腐保鲜剂的制备方法 | |
CN104223314A (zh) | 一种盐焗肉制品的保鲜方法 | |
KR101296091B1 (ko) | 편백 기능성 첨가물 제조방법 및 이에 의한 첨가물을 포함하는 식품 | |
CN103734274B (zh) | 一种新型复合水产品保鲜剂及其制备方法 | |
CN104642529A (zh) | 一种杨桃保鲜防腐剂及其制备方法 | |
CN103720005A (zh) | 全天然植物型食品防腐剂的制备方法 | |
CN103734871A (zh) | 天然酱菜类食品防腐防霉保鲜剂的制备方法 | |
CN105053169A (zh) | 一种可食性草莓复合保鲜剂及其制备方法 | |
CN103734868A (zh) | 湿面条防腐防霉保鲜剂的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140423 |