CN103907996B - 酱油防腐保鲜剂 - Google Patents

酱油防腐保鲜剂 Download PDF

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CN103907996B
CN103907996B CN201410118002.0A CN201410118002A CN103907996B CN 103907996 B CN103907996 B CN 103907996B CN 201410118002 A CN201410118002 A CN 201410118002A CN 103907996 B CN103907996 B CN 103907996B
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sauce
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xanthyletin
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CN103907996A (zh
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黄毅
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Zhuhai Baomen Food Enterprise Co., Ltd.
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Shanghai Taohong Chemical Technology Co Ltd
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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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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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  • 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

本发明公开了一种酱油防腐保鲜剂，包括下述按重量份的成分：壳聚糖0.5-3.5份、鱼精蛋白0.5-3.5份、乳酸钠0.5-3.5份。本发明的酱油防腐保鲜剂，添加天然安全原料迷迭香酸和美洲花椒素，协同增效，稳定性好，对酱油的防腐保鲜效果较好。

Description

酱油防腐保鲜剂
技术领域
本发明涉及一种防腐剂，尤其涉及一种酱油防腐保鲜剂。
背景技术
食品防腐剂是指用于防止食品在储存、流通过程中，由于微生物繁殖引起的变质，或由于储存销售条件不善，食品内在品质发生劣变、色泽下降，为提高保存期，延长食用价值而在食品中使用的添加剂。
按照中华人民共和国食品添加剂使用卫生标准(以下简称GB2760)的规定，一般食品防腐剂单体其使用量都有限制值。许多食品生产企业为了使食品达到预定的保质期，往往采取加强原料监控，加强生产过程卫生管理，采用专用防腐防霉剂，采用微波、辐照等高新技术杀菌等措施，甚至不惜违反GB2760规定，超量使用防腐剂。超量使用防腐剂是严肃的违规行为，这给食品安全带来隐患，严重损害了消费者的权益，而且也将毁灭企业的信用，同时还增加了生产成本。
目前，并未有一种专门用于酱油产品添加的保鲜剂。
发明内容
针对现有技术中存在的上述不足，本发明所要解决的技术问题是提供一种酱油防腐保鲜剂，使用安全、防腐效果显著。
本发明所要解决的技术问题，是通过如下技术方案实现的：
一种酱油防腐保鲜剂，包括下述按重量份的成分：壳聚糖0.5-3.5份、鱼精蛋白0.5-3.5份、乳酸钠0.5-3.5份。
优选地，所述酱油防腐保鲜剂，还包括生物防腐剂2-6份。
所述生物防腐剂为由迷迭香酸和美洲花椒素中的一种或其混合物。
优选地，所述的所述生物防腐剂，由30-70wt%迷迭香酸和30-70wt%美洲花椒素组成。
迷迭香酸（Rosmarinicacid，简称RosA），化学名称：[R(E)]α-[[3-(3，4-二羟基苯基)-1-氧代-2-丙烯基]氧基]-3，4-二羟基苯丙酸，CAS登录号：20283-92-5，是一种天然多功能酚酸类化合物。
美洲花椒素，2H,8H-Benzo[1,2-b:5,4-b']dipyran-2-one,8,8-dimethyl-，CAS登录号：553-19-5。存在于花椒树皮中。呋喃香豆素类化合物。植物来源有芸香科植物美洲花椒[Zan-thoxylum(Xanthoxylum)americaumMill.]，樗叶花椒(Z.ailanthoidesSieb.etZucc.)的根皮，芸香(RutagraveolensL.)根等。
本发明的酱油防腐保鲜剂可以采用常规方法进行制备，将各原料搅拌混匀，即可制得所述酱油防腐保鲜剂。
室温下，在未添加防腐剂的酱油中，添加0.1wt%的酱油防腐保鲜剂，搅拌均匀后立即灌装，即可制得成品酱油。
本发明的酱油防腐保鲜剂，添加天然安全原料迷迭香酸和美洲花椒素，协同增效，稳定性好，对酱油的防腐保鲜效果较好。
具体实施方式
实施例1-4
按表1对应实施例1-4数据称取各原料。将水加热至80℃，加入卡拉胶溶解均匀，再按计量比加入其他各原料壳聚糖、鱼精蛋白、乳酸钠、迷迭香酸（如果配方中有，则添加）和美洲花椒素（如果配方中有，则添加），搅拌混匀后降至室温，即可制得所述酱油防腐保鲜剂。
表1：酱油防腐保鲜剂配方表单位：克
原料 实施例1 实施例2 实施例3 实施例4
壳聚糖 2 2 2 2
鱼精蛋白 2 2 2 2
乳酸钠 2 2 2 2
迷迭香酸 / 4 / 2
美洲花椒素 / / 4 2
测试例1
将防腐剂按质量浓度0.1％添加到酱油中，室温(25℃)、自然通风条件下敞开存放，每3天取样测试一次，在显微镜下测量菌落总数。结果如表3所示：
表2：防腐剂对酱油中菌落总数影响表(×104cfu/ml)
防腐剂 3天 9天
实施例1 5.1 10.5
实施例2 4.1 9.7
实施例3 4.3 9.2
实施例4 3.6 7.9
空白例（不加防腐剂） 9.7 多不可计

Claims (1)

1.一种酱油防腐保鲜剂，其特征在于，包括下述按重量份的成分：壳聚糖0.5-3.5份、鱼精蛋白0.5-3.5份、乳酸钠0.5-3.5份，生物防腐剂2-6份；
所述生物防腐剂，由30-70wt％迷迭香酸和30-70wt％美洲花椒素组成。
CN201410118002.0A 2014-03-27 2014-03-27 酱油防腐保鲜剂 Expired - Fee Related CN103907996B (zh)

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CN107535798A (zh) * 2017-08-16 2018-01-05 苏州安特实业有限公司 食品保鲜剂及其制备方法
CN107488571A (zh) * 2017-08-30 2017-12-19 广西驰胜农业科技有限公司 一种美容养颜果醋及其制作方法
CN107495068A (zh) * 2017-09-01 2017-12-22 广西顶俏食品有限公司 一种酱油防腐剂及制备工艺

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN103156258A (zh) * 2011-12-15 2013-06-19 顾小燕 含有鱼精蛋白的天然保鲜防腐剂
CN103393201A (zh) * 2013-05-08 2013-11-20 南京年吉冷冻食品有限公司 一种天然食品防腐剂的制备方法

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JP3122583B2 (ja) * 1994-09-20 2001-01-09 丸善製薬株式会社 食品の保存性向上法および食品用保存剤
JP2001017138A (ja) * 1999-07-13 2001-01-23 Asama Chemical Co Ltd 食品用保存剤および食品の保存方法

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Publication number Priority date Publication date Assignee Title
CN103156258A (zh) * 2011-12-15 2013-06-19 顾小燕 含有鱼精蛋白的天然保鲜防腐剂
CN103393201A (zh) * 2013-05-08 2013-11-20 南京年吉冷冻食品有限公司 一种天然食品防腐剂的制备方法

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