CN104026708A - 一种食品防腐剂 - Google Patents
一种食品防腐剂 Download PDFInfo
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
本发明公开了一种食品防腐剂，包括以下重量份数的组分：辣椒提取物40-50份，苦瓜提取物30-40份，大蒜提取物5-8份，芦荟提取物3-5份，ε-聚赖氨酸2-3份。本发明的防腐剂不受温度、pH影响，水溶性好，添加方便，抗菌广谱性好，可显著延长产品保质期，提高食品安全性；本发明弥补了化学防腐剂的缺陷并且具有效果好、安全性高等优点，具有显著的经济及社会效益。
Description
技术领域
本发明涉及食品防腐剂领域，具体地说，涉及一种天然食品防腐剂。
背景技术
食品防腐剂是抑制物质腐败的药剂。即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。重要的是它能在不同情况下抑制最易发生的腐败作用，特别是在一般灭菌作用不充分时仍具有持续性的效果。对纤维和木材的防腐用矿油、煤焦油、丹宁，对生物标本用甲醛、升汞、甲苯、对羟基苯甲酸丁酯、硝基糠腙衍生物或香脂类树脂。在食品中使用防腐剂受到限制，因此多靠干燥、腌制等一些物理的方法。特殊的防腐剂有乙酸等有机酸、以油酸脂为成分的植物油、芥子等特殊的精油成分。对于生物体的局部（如人体表面或消化道），可以根据具体条件采用各种防腐剂（如碘仿、水杨酸苯酯、苯胺染料或吖啶类色素等）。
防腐剂作为重要的食品添加剂之一，在食品工业中被广泛使用。酱油中一般含有防腐剂苯甲酸钠 ；面包和豆制品常常添加防腐剂丙酸钙 ；酱菜、果酱、调味品和饮料中常加入山梨酸钾 ；葡萄酒等果酒的防腐，传统上用亚硫酸盐等等。可见，防腐剂在日常消费的食品中广泛存在。含防腐剂食品，食用可放心。
食品防腐剂按作用分为杀菌剂和抑菌剂。二者常因浓度、作用时间和微生物性质等的不同而不易区分。按性质也可分为有机化学防腐剂和无机化学防腐剂两类。此外还有乳酸链球菌素，是一种由乳链球菌产生、含 34 个氨基酸的肽类抗菌素。目前世界各国所用的食品防腐剂约有 30 多种。食品防腐剂在中国被划定为第 17 类，有 28 个品种。防腐剂按来源分，有化学防腐剂和天然防腐剂两大类。化学防腐剂又分为有机防腐剂与无机防腐剂。前者主要包括苯甲酸、山梨酸等，后者主要包括亚硫酸盐和亚硝酸盐等。天然防腐剂，通常是从动物、植物和微生物的代谢产物中提取。如乳酸链球菌素是从乳酸链球菌的代谢产物中提取得到的一种多肽物质，多肽可在机体内降解为各种氨基酸，世界各国对这种防腐剂的规定也不相同。
天然防腐剂在防止食品腐败，发挥保鲜作用的同时，还具有抗氧化和防病保健的功能，达到防腐保健双重效果。
发明内容
本发明的目的是提供一种具有杀菌、防腐、保鲜作用，且作用时间长、安全无毒的天然食品防腐剂。
为达到上述目的，本发明采用如下技术方案：
一种食品防腐剂，包括以下重量份数的组分：
辣椒提取物40-50份，苦瓜提取物30-40份，大蒜提取物5-8份，芦荟提取物3-5份，ε- 聚赖氨酸2-3份。
更进一步地，该食品防腐剂的优选配比为：
辣椒提取物45份，苦瓜提取物30份，大蒜提取物6份，芦荟提取物3份，ε- 聚赖氨酸2份。
更进一步地，所述的辣椒提取物的制备方法为：以干红辣椒为原料，去籽，用搅拌器粉碎后加入65%（v/v）的乙醇，密封，置于微波消解系统中，在250W、120kPa的条件下萃取，即得辣椒提取物。
更进一步地，所述的苦瓜提取物的制备方法为：以干苦瓜为原料，以水为溶剂，10倍量水沸腾提取三次，每次2小时，合并三次的提取液，浓缩蒸发水至比重d=1.10-1.15的浸膏，喷雾干燥，粉碎，即得苦瓜提取物粉末。
更进一步地，所述的大蒜提取物的制备方法为：以干燥的大蒜为原料，去蒂、分瓣、剥皮，用清水漂洗，除去杂质，粉碎机把蒜粒加工成糊状，将蒜糊放入烘箱，以文火烘干，温度控制在60℃～65℃，烘6～8小时，每2小时翻动1次，使蒜糊受热。将干蒜块用粉碎机磨成粉，过80～100目筛，得蒜粉，将蒜粉放入40%酒精（v/v）内密封浸泡6小时除臭（蒜粉与酒精的比例为1∶3），采用抽滤法，将上层的溶液取出，即得大蒜提取物。
更进一步地，将芦荟洗净、压榨后，将压榨液在40-50℃下浓缩10-12小时，将浓缩液置于真空中，低温干燥，粉碎，过筛，即得芦荟提取物。
大蒜含蒜氨酸具有较好的抑菌性和较广的抗菌谱，它对黄曲霉、黑根霉、串珠镰刀霉等几十种污染食品的真菌有抑制和灭杀作用。
苦瓜提取物对细菌和部分酵母菌有良好抑制生长作用，且抑菌浓度低、pH作用范围广、热稳定性强。
芦荟中芦荟素具有很强的抑菌作用，对大肠杆菌、沙门氏菌、金黄色葡萄球菌、枯草杆菌、产气肠杆菌有较强抑制作用。
ε-聚赖氨酸具有很好的杀菌能力和热稳定性，在中性和酸性范围内抑菌效果良好，对各种细菌、真菌和耐热芽抱杆菌都有显著抑制作用，是具有优良防腐性能。
有益效果：
将多种安全原料经过配比混合而成，协同增效，无毒无副作用，稳定性好，可在避光处长期保存，添加在食品中可长期保持抗菌活性；本发明的防腐剂不受温度、pH影响，水溶性好，添加方便，抗菌广谱性好，可显著延长产品保质期，提高食品安全性；本发明弥补了化学防腐剂的缺陷并且具有效果好、安全性高等优点，具有显著的经济及社会效益。
具体实施方式
下面结合实施例对本发明作进一步详细的说明。
实施例1
一种食品防腐剂，包括以下重量份数的组分：
辣椒提取物40份，苦瓜提取物40份，大蒜提取物5份，芦荟提取物3份，ε- 聚赖氨酸2份。
实施例2
一种食品防腐剂，包括以下重量份数的组分：
辣椒提取物50份，苦瓜提取物30份，大蒜提取物8份，芦荟提取物5份，ε- 聚赖氨酸3份。
实施例3
一种食品防腐剂，包括以下重量份数的组分：
辣椒提取物45份，苦瓜提取物30份，大蒜提取物6份，芦荟提取物3份，ε- 聚赖氨酸2份。
Claims (7)
1.一种食品防腐剂，其特征在于：包括以下重量份数的组分：
辣椒提取物40-50份，苦瓜提取物30-40份，大蒜提取物5-8份，芦荟提取物3-5份，ε- 聚赖氨酸2-3份。
2.如权利要求1所述的一种食品防腐剂，其特征在于：包括以下重量份数的组分：
辣椒提取物45份，苦瓜提取物30份，大蒜提取物6份，芦荟提取物3份，ε- 聚赖氨酸2份。
3.如权利要求1或2所述的一种食品防腐剂，其特征在于：所述的辣椒提取物的制备方法为：以干红辣椒为原料，去籽，用搅拌器粉碎后加入65%（v/v）的乙醇，密封，置于微波消解系统中，在250W、120kPa的条件下萃取，即得辣椒提取物。
4.如权利要求1或2所述的一种食品防腐剂，其特征在于：所述的苦瓜提取物的制备方法为：以干苦瓜为原料，以水为溶剂，10倍量水沸腾提取三次，每次2小时，合并三次的提取液，浓缩蒸发水至比重d=1.10-1.15的浸膏，喷雾干燥，粉碎，即得苦瓜提取物粉末。
5.如权利要求1或2所述的一种食品防腐剂，其特征在于：所述的大蒜提取物的制备方法为：以干燥的大蒜为原料，去蒂、分瓣、剥皮，用清水漂洗，除去杂质，粉碎机把蒜粒加工成糊状，将蒜糊放入烘箱，以文火烘干，温度控制在60℃～65℃，烘6～8小时，每2小时翻动1次，使蒜糊受热。
6.将干蒜块用粉碎机磨成粉，过80～100目筛，得蒜粉，将蒜粉放入40%酒精（v/v）内密封浸泡6小时除臭（蒜粉与酒精的比例为1∶3），采用抽滤法，将上层的溶液取出，即得大蒜提取物。
7.如权利要求1或2所属的一种食品防腐剂，其特征在于：所述的芦荟提取物的制备方法为：将芦荟洗净、压榨后，将压榨液在40-50℃下浓缩10-12小时，将浓缩液置于真空中，低温干燥，粉碎，过筛，即得芦荟提取物。
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| CN104256853A (zh) * | 2014-09-29 | 2015-01-07 | 郭秀珍 | 一种食品防腐剂及其制备方法 |
| CN104738149A (zh) * | 2015-02-26 | 2015-07-01 | 余庆县农家人绿色食品开发有限公司 | 一种绿色安全的冷鲜肉保鲜剂 |
| CN107691968A (zh) * | 2017-10-16 | 2018-02-16 | 王天石 | 一种食品专用防腐剂及其制备方法 |
| CN108902641A (zh) * | 2018-06-29 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | 一种天然食品防腐剂 |
| CN110140851A (zh) * | 2019-05-13 | 2019-08-20 | 芜湖职业技术学院 | 生物质食品防腐剂及其制备方法 |
| CN112006041A (zh) * | 2020-08-28 | 2020-12-01 | 江西和天然科技有限公司 | 一种含聚赖氨酸的消毒杀菌剂制备工艺 |
| CN115868475A (zh) * | 2022-11-16 | 2023-03-31 | 江苏海洋大学 | 一种海洋动物标本保存液及其制备方法 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256853A (zh) * | 2014-09-29 | 2015-01-07 | 郭秀珍 | 一种食品防腐剂及其制备方法 |
| CN104738149A (zh) * | 2015-02-26 | 2015-07-01 | 余庆县农家人绿色食品开发有限公司 | 一种绿色安全的冷鲜肉保鲜剂 |
| CN107691968A (zh) * | 2017-10-16 | 2018-02-16 | 王天石 | 一种食品专用防腐剂及其制备方法 |
| CN108902641A (zh) * | 2018-06-29 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | 一种天然食品防腐剂 |
| CN110140851A (zh) * | 2019-05-13 | 2019-08-20 | 芜湖职业技术学院 | 生物质食品防腐剂及其制备方法 |
| CN112006041A (zh) * | 2020-08-28 | 2020-12-01 | 江西和天然科技有限公司 | 一种含聚赖氨酸的消毒杀菌剂制备工艺 |
| CN115868475A (zh) * | 2022-11-16 | 2023-03-31 | 江苏海洋大学 | 一种海洋动物标本保存液及其制备方法 |
| CN115868475B (zh) * | 2022-11-16 | 2024-02-23 | 江苏海洋大学 | 一种海洋动物标本保存液及其制备方法 |
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