CN104336579A - Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof - Google Patents
Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof Download PDFInfo
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- CN104336579A CN104336579A CN201410614181.7A CN201410614181A CN104336579A CN 104336579 A CN104336579 A CN 104336579A CN 201410614181 A CN201410614181 A CN 201410614181A CN 104336579 A CN104336579 A CN 104336579A
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- salmonella
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Zoology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof, and belongs to the field of food safety. The bacteriostatic agent is compounded from nisin, Tween 80 and citric acid, wherein the concentration of the nisin is 5.0-80.0 mg/mL; the concentration of the Tween 80 is 1-2 percent; the pH value of the compound bacteriostatic agent is adjusted to 1.8-2.2 by using the citric acid. The salmonella compound bacteriostatic agent has an inhibiting effect on salmonella on most vegetables, the bacteriostasis rate can be over 85 percent, and a remarkable bacteriostasis effect is achieved. The acting effect of the salmonella compound bacteriostatic agent on green pepper is best, and the salmonella bacteriostasis rate can be up to 100 percent. The salmonella compound bacteriostatic agent has the social significance of preventing epidemic situation and an extensive application prospect.
Description
Technical field
The invention belongs to field of food safety, particularly relate to the field of food safety of salad vegetable or cold vegetable dish in sauce.
Background technology
Along with the high speed development of science and technology and improving constantly of people's living standard, people more and more pay close attention to food-safety problem, and all kinds of scientific researches related to this are also more thoroughgoing and painstaking.
As one of the substantial pollution pathogen of zoonosis, salmonellal poisoning case occupies the first place of poisoning by food all over the world, obtains the extensive concern of countries in the world government department and Related Research Domain.As far back as the eighties in 20th century, about salmonella to the research of the pollution and harm problem of food just progressively to enter the sight line of people.
Along with improving constantly of living standard, people are promoted to " back to nature eats health " from resolving adequate food and clothing gradually to the requirement of diet.Therefore, vegetables eat something rare or cold and dressed with sauce become new diet fashion praise highly by most people.But, simultaneously the problem ignored by people be that vegetables eat something rare or the cold and dressed with sauce process without high-temperature heating sterilizing, also improving food material undoubtedly may by salmonella-polluted and diseases induced.From Abroad in Recent Years relevant report, salmonella-polluted fruits and vegetables and cause poison by food thing frequently occur.
If the U.S. is in the tomato contamination accident of 2008, the peanut butter event of 2009 and the Alfalfa Sprouts contamination accident in May, 2012, therefore, the problem of relevant vegetables infection salmonella also causes the attention of China's research field, occur although the event of salmonella infection vegetables does not have large area in China, we must show great attention to this maintenance and take precautions against.
Must clearly recognize, as the main pollution cause of disease of intestines problem, the pollution of salmonella may reside in a lot of link such as growing vegetables, harvesting, as watered the pollution, soil pollution etc. at water source.Therefore, when vegetables salad vegetable or cold vegetable dish in sauce, must be rigid in checking up.Many small-sized restaurants do not allow to sell cold vegetable dish in sauce, and wherein important reason is also that the epidemic diseases such as prevention and control salmonella occur in China's large area.
Summary of the invention
For solving in prior art the pollution of the easy generation salmonella existed when vegetables salad vegetable or cold vegetable dish in sauce existed, causing the potential safety hazard of epidemic situation.The salmonella compound preservative for salad vegetable or cold vegetable dish in sauce that the invention provides that a kind of color to fresh vegetables and mouthfeel have no adverse effects.
In research process, inventor finds, the fungistatic effect of the compound preservative that nisin, Tween 80, citric acid are composite outclass nisin, Tween 80, citric acid are used alone as bacteriostatic agent.Especially particularly remarkable to the inhibition of salmonella, and after using this bacteriostatic agent, color, the mouthfeel of vegetables are unchanged.Therefore, inventor thinks that it can solve that people thirst for solving and unsolved salad vegetable or cold vegetable dish in sauce easily cause the safety problem of salmonella infection epidemic situation.
Based on this, technical scheme provided by the invention is:
For the salmonella compound preservative of salad vegetable or cold vegetable dish in sauce, be by nisin, Tween 80, citric acid is composite forms.Wherein, in bacteriostatic agent, nisin concentration is 5.0 ~ 80.0mg/mL, Tween 80 concentration 1% ~ 2%, regulates compound preservative pH value to 1.8 ~ 2.2 with citric acid.
Preferred, nisin concentration is 5.0mg/mL.
Most preferred, citric acid regulates compound preservative pH value to 2.0.
The present invention is the claimed above-mentioned application of salmonella compound preservative in salad vegetable or cold vegetable dish in sauce vegetable for salad vegetable or cold vegetable dish in sauce simultaneously.
The using method of this compound preservative is following but be not limited to following using method:
Method is 1.: in its surface spray or dip in bacteriostatic agent after being cleaned up by vegetable surface, the step of spray bacteriostatic agent was generally carried out before Transporting Vegetables, storage; Because bacteriostatic agent is nontoxic edible, therefore when salad vegetable, do not carry out cleaning namely direct-edible; The color of vegetables, mouthfeel are had no adverse effects;
Method is 2.: in fresh cut vegetables or cold vegetable dish in sauce, be mixed into bacteriostatic agent, directly can suppress salmonella, play the effect of prevention and control epidemic situation; Experiment proves, is mixed into bacteriostatic agent and has no adverse effects to the color of vegetables, mouthfeel.
Beneficial effect of the present invention is as follows:
1. the research about the growth characteristics of salmonella on vegetables shows, salmonella bacterium source once contact with vegetables namely can within the short time (4 ~ 8h) amount reproduction and cause pathogenic bacteria contamination accident to break out, threaten eater's edible safety and healthy.Therefore, the salmonella bacteriostatic agent research being applicable to fresh vegetables is significant.The invention solves the pollution of the easy generation salmonella existed when vegetables salad vegetable or cold vegetable dish in sauce existed in prior art, cause the potential safety hazard of epidemic situation.Have inhibitory action to the salmonella on most vegetables, and bacteriostasis rate can reach more than 85%, fungistatic effect is remarkable.Action effect wherein on green pepper is best, and salmonella bacteriostasis rate can reach 100%.There is the social effect that prevents epidemic situation and application prospect widely.
2. in this research, the composite composition of salmonella bacteriostatic agent is food additives, and main bacteriostatic agent nisin (Nisin) is nontoxic biological preparation, is safe from harm to health.When salad vegetable, do not carry out cleaning namely direct-edible; Be mixed into bacteriostatic agent in cold vegetable dish in sauce, fresh cut vegetables to have no adverse effects to the color of vegetables, mouthfeel.
3. nisin (Nisin) is by the normal function of interference cell film, causes the seepage of cell membrane and film potential to decline, causes pathogenic bacteria and spoilage organisms cell death; Known to a person of ordinary skill in the art, Nisin is used alone as bacteriostatic agent has good inhibitory action to gram-positive bacteria, but it is little to Gram-negative bacteria inhibitions such as salmonellas, main cause is that the whole cell peptidoglycan content of gramnegative bacterium is few, complex structure, therefore need emulsifying agent, chelating agent or reconcile pH to destroy cell membrane and membrane structure, cell is more easily broken, and auxiliary Nisin carries out bacteriostasis.The present invention selects nonionic surface active agent soluble in water, and---polyoxyethylene sorbitan monooleate (Tween 80)---, as auxiliary bacteriostatic agent, can destroy bacterial cell membrane structure; Meanwhile, in bacteriostatic agent, about pH to 2.0 is reconciled in compound lemon acid, and make Nisin reach maxima solubility, increase operation rate, the bacteriostatic agent obtained after inventor is composite creates extremely strong inhibition to this negative bacterium of salmonella.
Accompanying drawing explanation
The present invention has accompanying drawing 4 width.
Fig. 1 is that compound preservative is to salmonella inhibition figure in spinach;
Fig. 2 is that compound preservative is to salmonella inhibition figure in caraway;
Fig. 3 is that compound preservative is to salmonella inhibition figure in cherry and tomato;
Fig. 4 is that compound preservative is to salmonella inhibition figure in 14 kinds of vegetable samples.
Detailed description of the invention
Embodiment 1
For the salmonella compound preservative of salad vegetable or cold vegetable dish in sauce, be by nisin, Tween 80, citric acid is composite forms; Described nisin concentration is 5.0mg/mL, Tween 80 concentration 2%, regulates compound preservative pH value to 1.8 with citric acid.
Embodiment 2
For the salmonella compound preservative of salad vegetable or cold vegetable dish in sauce, be by nisin, Tween 80, citric acid is composite forms; Described nisin concentration is 80.0mg/mL, Tween 80 concentration 1%, regulates compound preservative pH value to 2.2 with citric acid.
Embodiment 3
For the salmonella compound preservative of salad vegetable or cold vegetable dish in sauce, be by nisin, Tween 80, citric acid is composite forms; Described nisin concentration is 45.0mg/mL, Tween 80 concentration 1.5%, regulates compound preservative pH value to 2.0 with citric acid.
Embodiment 4
For the salmonella compound preservative of salad vegetable or cold vegetable dish in sauce, be by nisin, Tween 80, citric acid is composite forms; Described nisin concentration is 5.0mg/mL, Tween 80 concentration 1% ~ 2%, regulates compound preservative pH value to 2.0 with citric acid.
The application experiment of salmonella compound preservative:
Application experiment 1
According to the proportions bacteriostatic agent of embodiment 4,3 kinds of vegetables such as stochastical sampling spinach, caraway, cherry and tomato as laboratory sample, processing sample in accordance with the following methods:
Vegetable sample 25g is a, evenly salmonella bacteria suspension is sprayed thereon with concentration 1.0 ~ 9.0cfu/g, the ratio being simultaneously 0.1mL ︰ 1g according to bacteriostatic agent, vegetables sprays composite bacteriostatic agent on vegetable surface, blank is done with natural vegetable sample, the vegetable sample not spraying composite bacteriostatic agent only to spray bacteria suspension compares group, 8h is cultivated under room temperature (25 DEG C), get 0.1mL at bismuth sulfite agar medium (BS) coated plate, after 37 DEG C of cultivation 48h, carry out salmonella counting.
Sample coated plate every 2h, observe fungistatic effect, the compound preservative of 3 kinds of vegetables such as spinach, caraway, cherry and tomato to salmonella inhibition result in spinach as Fig. 1 ~ Fig. 3:
Fig. 1 shows, and blank group laboratory sample exists salmonella hardly, illustrates that spinach self salmonella carrying rate is very low; Salmonella rapid development on 8h internal reference group sample and increment are comparatively large, and when 6h, maximum reaches 1.38 × 103cfu/g; And experimental group salmonella increasess slowly, and reach maximum during 6h and be only 230cfu/g, description of test, compound preservative can reach about 83.33% to the fungistatic effect of spinach samples.
Fig. 2 shows, and the experiment of blank group shows, caraway self salmonella carrying rate is very low; Salmonella rapid development on 8h internal reference group sample and increment are comparatively large, and when 4h, maximum reaches 1.58 × 104cfu/g; And salmonella increasess slowly on experimental group sample, and reach maximum during 4h and be only 1.25 × 103cfu/g, in description of test spinach samples, bacteriostatic agent fungistatic effect can reach about 92.10%.
Fig. 3 shows, and the experiment of blank group shows, cherry and tomato self salmonella carrying rate is very low; Salmonella rapid development on 8h internal reference group sample and increment are comparatively large, and when 6h, maximum reaches 9.7 × 103cfu/g; And experimental group salmonella increasess slowly, and reach maximum during 6h and be only 1.0 × 103cfu/g, in description of test spinach samples, bacteriostatic agent fungistatic effect can reach about 89.66%.
Above-mentioned experiment shows, compound preservative is applied in vegetable sample, and different vegetable may there is some difference, but it has good fungistatic effect to salmonella.
Application experiment 2
Select other 14 kinds of common Vegetable Solds such as green pepper, hare's-lettuce, cabbage at random according to the proportions bacteriostatic agent of embodiment 4, by tieback experimental verification compound preservative to the bacteriostasis of various vegetables, checking bacteriostatic agent is to the wide application of vegetables.
A as laboratory sample using vegetable sample 25g, evenly salmonella bacteria suspension is sprayed thereon with concentration 1.0 ~ 9.0cfu/g, the ratio being simultaneously 0.1mL ︰ 1g according to bacteriostatic agent, vegetables sprays composite bacteriostatic agent on vegetable surface, blank is done with natural vegetable sample, the vegetable sample not spraying composite bacteriostatic agent only to spray bacteria suspension compares group, 8h is cultivated under room temperature (25 DEG C), get 0.1mL at bismuth sulfite agar medium (BS) coated plate, after 37 DEG C of cultivation 48h, carry out salmonella counting.
Sample coated plate every 2h, observe fungistatic effect, inhibition result is as Fig. 4:
As shown in Figure 4, compound preservative is to the salmonella bacteriostasis rate of 14 kinds of vegetables in figure greatly about more than 70% ~ 90%, and the action effect wherein on green pepper is best, and salmonella bacteriostasis rate can reach 100%, and the salmonella bacteriostasis rate on romaine lettuce is 67.31%.Salmonella bacteriostasis rate on other vegetables is respectively: hare's-lettuce 76.19%, cabbage 93.07%, rape 85.04%, shallot 81.05%, broccoli 84.84%, cucumber 97.28%, celery 97.73%, leek 83.46%, Chinese cabbage 86.59%, pakchoi 81.55%, crowndaisy chrysanthemum 70.83%, blanched garlic leaves 89.73%.This experiment proves, compound preservative has inhibitory action to the salmonella on most vegetables, and bacteriostasis rate can reach more than 85%, and fungistatic effect is remarkable.
Claims (4)
1. for the salmonella compound preservative of salad vegetable or cold vegetable dish in sauce, be by nisin, Tween 80, citric acid is composite forms; Described nisin concentration is 5.0 ~ 80.0mg/mL, Tween 80 concentration 1% ~ 2%, regulates compound preservative pH value to 1.8 ~ 2.2 with citric acid.
2. as claimed in claim 1 to eat something rare for vegetables or the salmonella compound preservative of cold and dressed with sauce vegetable, it is characterized in that nisin concentration is 5.0mg/mL.
3. as claimed in claim 1 or 2 to eat something rare for vegetables or the salmonella compound preservative of cold and dressed with sauce vegetable, it is characterized in that citric acid regulates compound preservative pH value to 2.0.
4. the application of salmonella compound preservative in salad vegetable or cold vegetable dish in sauce vegetable for salad vegetable or cold vegetable dish in sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410614181.7A CN104336579A (en) | 2014-11-03 | 2014-11-03 | Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410614181.7A CN104336579A (en) | 2014-11-03 | 2014-11-03 | Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120077150A (en) * | 2010-12-30 | 2012-07-10 | 주식회사 웰빙엘에스 | Method of preparing food using lactobacillus fermentum js |
| CN103271412A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Compounding method of efficient compound food preservative |
| CN103548850A (en) * | 2013-10-21 | 2014-02-05 | 陈安均 | Composite natural antibacterial cleaning agent and fresh-cut lettuce preservation method |
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- 2014-11-03 CN CN201410614181.7A patent/CN104336579A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120077150A (en) * | 2010-12-30 | 2012-07-10 | 주식회사 웰빙엘에스 | Method of preparing food using lactobacillus fermentum js |
| CN103271412A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Compounding method of efficient compound food preservative |
| CN103548850A (en) * | 2013-10-21 | 2014-02-05 | 陈安均 | Composite natural antibacterial cleaning agent and fresh-cut lettuce preservation method |
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Application publication date: 20150211 |
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