CN104256852A - Natural compound food preservative - Google Patents
Natural compound food preservative Download PDFInfo
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- CN104256852A CN104256852A CN201410497274.6A CN201410497274A CN104256852A CN 104256852 A CN104256852 A CN 104256852A CN 201410497274 A CN201410497274 A CN 201410497274A CN 104256852 A CN104256852 A CN 104256852A
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- food
- vitamin
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- preservative
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Classifications
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Abstract
The invention discloses a natural compound food preservative. The natural compound food preservative is prepared from the following components in parts by weight: 40-60 parts of natamycin, 5-10 parts of caffeine, 10-15 parts of allicin, 5-10 parts of vitamin and 5-10 parts of bamboo leaf antioxidant. According to the natural compound food preservative, various safe natural food preservatives are combined so that the preservative effect is remarkably better than the effect of singly using the components and the preservative effect is remarkably enhanced; the preservative is one of important food additives and is widely used in a food industry; and the natural food preservatives are roughly and directly extracted from natural plants, have no damages to a human body and can be widely applied to various foods.
Description
Technical field
The present invention relates to a kind of food additives, particularly the natural composite food preservatives of one.
Background technology
In recent years, along with China's rapid development of economy, improving constantly of living standard, people to the freshness of food and the attention rate of quality more and more higher.Food spoilage not only can cause the forfeiture of food value, even also can cause food poisoning.Cause the reason of food spoilage a lot, main factor is microorganism.In order to extend the shelf-life of food, in food processing and production process, people adopt interpolation anticorrisive agent kill or suppress microorganism usually.
Food preservative main at present has chemical preservative and natural antiseptic agent 2 kinds.Chemical preservative low price, output are large, so be still main food preservative at present.But chemical preservative has safety problem in various degree, the anticorrisive agent of partial chemical synthesis can accumulate in vivo and cause poisoning, or causes food origin disease, carcinogenic.More and more pursue the trend of Nantural non-toxic food consumer under, utilize metabolite of animals and plants or microorganism etc. as raw material, the antiseptics for natural food utilizing modern biotechnology means to produce more and more is subject to people's attention, and is also one of China's anticorrisive agent hot research direction from now on.
At present, the antiseptics for natural food for food roughly has the extracting directly thing obtained from natural plants, the engineering product obtained from microorganism, the large class of the material 3 obtained from animal body.A host of facts and bibliographical information prove these extracts, effectively can stop the growth of pathogenic microorganism, are desirable natural bacteriostatic anti-corrosion materials.
The research and apply of current antiseptics for natural food is increasingly extensive abroad, still belongs to the primary stage in China.The antiseptics for natural food that we use mostly is semifinished product.Along with the announcement of antibacterial material molecular structure and the mechanism of action, more antiseptics for natural food will be developed, and antiseptics for natural food will have broad application prospects in 21st century, will play huge effect to human health.
Summary of the invention
The object of this invention is to provide a kind of combined food anticorrisive agent based on antiseptics for natural food.
To achieve these goals, the present invention by the following technical solutions: a kind of natural composite food preservatives, is made up of by weight following component: natamycin 40 ~ 60 parts, caffeine 5 ~ 10 parts, allicin 10 ~ 15 parts, vitamin 5 ~ 10 parts, AOB 5 ~ 10 parts.
Described vitamin is at least one in vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, VB7, FA, vitamin B12, vitamin C.
Natamycin is a kind of by receiving the obtained white of his streptomycete fermentation to milky odorless, tasteless crystalline powder, is a kind of wide spectrum, efficiently fungistat.It can react with the sterol compound on cell membrane, and trigger cell membrane structure changes and breaks thus, causes the seepage of cellular content, makes cell death.Add Natamycin separately, or combinationally use with streptococcus lactis peptide, effectively can suppress the growth of fungi on Galotyri cheese, make shelf life extend to more than 28d from 14-15d.
Caffeine is a kind of is a kind of alkaloid extract from tealeaves, coffee berry, although also not studies have reported that and be applied to food preservative, studies prove that caffeine has the effect effectively suppressing some Pathogenic enteric bacteriums in the application.Allicin contained by garlic has stronger suppression and killing action to some Pathogenic enteric bacteriums and conventional food rot fungi.AOB, No. CNS: 04.019, English name: antioxidant of bamboo leaves.AOB be adopt that modern biotechnology means are extracted from the tender leaf of specific Phyllostachys (phyllostachys) bamboo, with flavones and phenolic compound to be active ingredient natural, nutrition, multi-functional food antioxidant.
Since finding vitamin when 20th century started, i.e. the pith of its formation health diet known.Vitamin is that human body needs on a small quantity with the organic compound run well.With other nutrient (such as carbohydrate and protein) differently, human body uses vitamin in the situation of not decomposing.Vitamin is increased in anticorrisive agent, can for contributing to the preservative efficacy of antiseptics for natural food.
Beneficial effect of the present invention: (1) adopts various safe antiseptics for natural food to combinationally use, and antiseptic effect will significantly better than the effect being used alone these components, and antiseptic effect obviously strengthens; (2) anticorrisive agent is as one of important food additives, is widely used in the food industry, and antiseptics for natural food roughly has the extracting directly thing obtained from natural plants, to human body without harm, can be used in widely in various food.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1
The natural composite food preservatives of the present embodiment, is made up of the material of following weight portion: natamycin 40 parts, caffeine 5 parts, allicin 12 parts, vitamin B2 8 parts, AOB 5 parts.
Embodiment 2
The natural composite food preservatives of the present embodiment, is made up of the material of following weight portion: natamycin 50 parts, caffeine 6 parts, allicin 10 parts, vitamin K 5 parts, AOB 6 parts.
Embodiment 3
The natural composite food preservatives of the present embodiment, is made up of the material of following weight portion: natamycin 60 parts, caffeine 7 parts, allicin 15 parts, vitamin C 6 parts, AOB 7 parts.
Embodiment 4
The natural composite food preservatives of the present embodiment, is made up of the material of following weight portion: natamycin 45 parts, caffeine 8 parts, allicin 12 parts, vitamin E 10 parts, AOB 8 parts.
Embodiment 5
The natural composite food preservatives of the present embodiment, is made up of the material of following weight portion: natamycin 55 parts, caffeine 9 parts, allicin 10 parts, vitamin D 5 parts, AOB 9 parts.
Embodiment 6
The natural composite food preservatives of the present embodiment, is made up of the material of following weight portion: natamycin 50 parts, caffeine 10 parts, allicin 14 parts, vitamin A 8 parts, AOB 10 parts.
Method of testing: preservative milk being added the embodiment 1-6 of mass percent 0.1%, by milk, joins in all nutrient agar culture dishes to be measured, not add the agar plates of any anticorrisive agent for blank.All culture dishes count total plate count after putting into 37 DEG C of cultivation 48 h after having inoculated.
Test result: the total plate count of dummy is 6.2 × 10
11cfu/mL, and the sample total plate count that with the addition of preservative is 2.0 × 10
5~ 4.5 × 10
5cfu/mL, fungistatic effect is obvious.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.
Claims (2)
1. a natural composite food preservatives, is characterized in that being made up of by weight following component: natamycin 40 ~ 60 parts, caffeine 5 ~ 10 parts, allicin 10 ~ 15 parts, vitamin 5 ~ 10 parts, AOB 5 ~ 10 parts.
2. natural composite food preservatives according to claim 1, is characterized in that: described vitamin is at least one in vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, VB7, FA, vitamin B12, vitamin C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497274.6A CN104256852A (en) | 2014-09-25 | 2014-09-25 | Natural compound food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497274.6A CN104256852A (en) | 2014-09-25 | 2014-09-25 | Natural compound food preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256852A true CN104256852A (en) | 2015-01-07 |
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ID=52148534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410497274.6A Pending CN104256852A (en) | 2014-09-25 | 2014-09-25 | Natural compound food preservative |
Country Status (1)
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| CN (1) | CN104256852A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616206A (en) * | 2017-01-18 | 2017-05-10 | 李光 | Natural food preservative |
| CN106722748A (en) * | 2017-01-18 | 2017-05-31 | 李光 | spicy powder seasoning |
| CN106805072A (en) * | 2017-01-18 | 2017-06-09 | 李光 | Food composite biological preservative |
| CN114631561A (en) * | 2022-03-23 | 2022-06-17 | 中洋鱼天下食品(上海)股份有限公司 | Allicin and bamboo leaf antioxidant compound natural preservative and application thereof |
-
2014
- 2014-09-25 CN CN201410497274.6A patent/CN104256852A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616206A (en) * | 2017-01-18 | 2017-05-10 | 李光 | Natural food preservative |
| CN106722748A (en) * | 2017-01-18 | 2017-05-31 | 李光 | spicy powder seasoning |
| CN106805072A (en) * | 2017-01-18 | 2017-06-09 | 李光 | Food composite biological preservative |
| CN114631561A (en) * | 2022-03-23 | 2022-06-17 | 中洋鱼天下食品(上海)股份有限公司 | Allicin and bamboo leaf antioxidant compound natural preservative and application thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |