CN104432410B - A kind of Sweet tea preservative - Google Patents
A kind of Sweet tea preservative Download PDFInfo
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- CN104432410B CN104432410B CN201410807134.4A CN201410807134A CN104432410B CN 104432410 B CN104432410 B CN 104432410B CN 201410807134 A CN201410807134 A CN 201410807134A CN 104432410 B CN104432410 B CN 104432410B
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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
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Abstract
The invention discloses a kind of Sweet tea preservative, it is obtained by mixing by sweet tea tannins and nisin.The present invention by sweet tea tannins and nisin by being mixed to prepare a kind of new food preservative, and not only antiseptic effect is excellent for the preservative, and is pure natural preparation, and health is not influenceed.Moreover, the present invention can have inhibitory action to most of bacteriums, largely reduce the shared situation of numerous food additive.
Description
Technical field
The present invention relates to a kind of food preservative, more particularly to a kind of Sweet tea preservative.
Background technology
Food preservative is widely used in the food industry as one of important food additives.As one in soy sauce
As contain preservative sodium benzoate；Bread and bean product usually add preservative calcium propionate；Pickles, jam, flavouring and beverage
In be commonly incorporated into potassium sorbate；The anti-corrosion of the fruit wine such as grape wine, traditionally with sulphite etc..It can be seen that, preservative is in current consumption
Food in be widely present.It efficiently solve food processing, storage during go bad by microorganism " invasion and attack " ask
Topic, makes food have certain storage life in general natural environment.It can be said that without food preservative just without modern food
Very big contribution has been made in product industry, development of the food preservative to modern food industry.But, with the progress of science and technology,
People progressively have found that chemical synthesis food preservative has grave danger to health.And with people's life and the level of consumption
Raising, people propose higher requirement to the level of security of food, and the development of food preservative, which is also presented, new to become
Gesture：One is higher to toxicity is lower, safer direction is developed from toxicity.Raising with people to health requirements, the peace of food
Full standard is also more and more tighter.Food safety standard improves in quickly revision food security standard in national governments.Two be by chemistry conjunction
Develop into food preservative to antiseptics for natural food direction.In view of the security of chemical synthesis food preservative lacks with other
Fall into, the mankind are exploring safer, the more convenient antiseptics for natural food used.Natural antiseptic agent is also referred to as natural organic anti-corrosive
Agent, is the material with bacteriostasis secreted or existed in vivo by organism, extracts or processes as food through artificial
Savor preservative.Such preservative is natural materials, the component for the inherently food having, therefore harmless to the human body, and can be promoted
The flavor quality of food, thus be the promising food preservative of a class.Three be from individual event anti-corrosion to broad spectrum preservation direction
Development.The either chemical synthesis of now widely used food preservative, or natural, their scope of restraining fungi is relatively all
Than narrow.What is had has inhibitory action to fungi, invalid to bacterium；What is had only has inhibitory action to a small number of microorganisms.So, greatly
Most the food enterprises add Determination of Preservatives to reach anti-corrosion purpose.The single use of people's serious hope can sterilize and can be antibacterial
Food preservative in broad sense.Therefore a kind of natural, nontoxic, wide spectrum food preservative is invented to modern food work
The development of industry is significant.
The content of the invention
It is an object of the invention to provide a kind of Sweet tea preservative, Sweet tea preservative of the present invention is natural antiseptic agent, is prevented
Rotten excellent effect, has no toxic side effect, and all inhibited to most of bacteriums, largely reduces numerous food
The shared situation of additive.
What the present invention was realized in：A kind of Sweet tea preservative, is calculated according to composition by weight, by 5~10 parts of sweet tea tannins
With 5~10 parts of nisin compositions.
More preferably, foregoing Sweet tea preservative, is calculated according to composition by weight, by 7 parts of sweet tea tannins and 6 parts of streptococcus lactis
Element composition.
Foregoing Sweet tea preservative is prepared：Sweet tea tannins and nisin are mixed, packs, produces.
In foregoing Sweet tea preservative, described sweet tea tannins are prepared as steps described below：
A. the 5-20% of Sweet tea leaf dry weight water is put into stainless steel cask, water temperature is 35~45 DEG C, then adds sweet tea
Dry weight 0.3-0.5% complex enzyme SPE-007 is activated 5~10 minutes, is formed enzyme liquid, is obtained A product；
B. sweet tea is put into another stainless steel to ferment in extractor, plus 5~10 times of amount warm water soak 2-5 minutes, during which
40~55 DEG C are adjusted the temperature to, regulation pH value is 4.5-6.0, is then slowly added into A product and is gently mixed, 40~55 DEG C of constant temperature enzymes
1.5-2.5h is solved, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 75~90 DEG C of progress enzyme-deactivatings, the hollow ceramic membranes of 10000 molecular weight can be retained by aperture
Equipment carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying produces sweet tea tannins.
More preferably, in foregoing Sweet tea preservative, described sweet tea tannins are prepared as steps described below：
A. the water of sweet tea weight 10% is put into stainless steel cask, water temperature is 40 DEG C, then adds Sweet tea leaf dry weight 0.4%
Complex enzyme SPE-007 activate 5~10 minutes, formed enzyme liquid, obtain A product；
B. sweet tea is put into another stainless steel to ferment in extractor, plus 5~10 times of amount warm water soak 3 minutes, during which adjust
Temperature is saved to 45~50 DEG C, regulation pH value is 4.5-5.0, is then slowly added into A product and is gently mixed, 45~50 DEG C of constant temperature enzymolysis
1.5-2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 80~85 DEG C of progress enzyme-deactivatings, the hollow ceramic membranes of 10000 molecular weight can be retained by aperture
Equipment carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying produces sweet tea tannins.
In the step B of foregoing sweet tea tannins preparation method, the material of regulation pH value is citric acid.
Sweet tea preservative of the present invention is obtained by mixing by sweet tea tannins and nisin.Sweet tea tannins have significantly
Low-density lipoprotein, suppression blood pressure rise, suppressed on blood glucose in anti-oxidant, anti-mutation, anti-cancer, reduction cholesterol, reduction blood
Rise, suppress platelet aggregation, antibacterial, anti-food hypersenstivity, improvement gastrointestinal microbiological environment, the effect of smelly eliminating, be to have now been found that most
Preferable natural antioxidant, purposes is quite varied.Many experiments show that there is sweet tea tannins good anti-corrosive fresh-keeping to make
With, to hay bacillus, staphylococcus aureus, Escherichia coli, tomato burst sore, S.mutans, and mucor, Penicillium notatum,
Gibberella, anthrax bacteria, saccharomyces cerevisiae etc. have inhibitory action.Sweet tea preservative is processed with sweet tea tannins, and it has
Than common Tea Polyphenols more excellent antiseptic effect.It is all inhibited to most bacterium.Simultaneously as crude sweet
The low heat value of Tea Polyphenols, will not increase cholesterol, will not carious tooth, and to obesity, diabetes, cardiovascular disease, hypertension, artery
The patients such as hardening, carious tooth have certain auxiliary curative effect, therefore obesity, diabetes, cardiovascular disease, hyperpietic are edible
With.
Nisin is produced in some streptococcus lactis bodies, and nisin is a kind of peptide material,
It is made up of 34 amino acid residues, is pale solid powder.Nisin antibacterial effect is stronger, is added in food
100000/it is several to ten thousand/it is several, you can suppression causes many gram-positive bacterias of food spoilage especially to produce the leather of gemma
Lan Shi positive bacterias（Such as lactic acid bar belongs to clostridium botulinum, streptococcus, staphylococcus, Micrococcus）Growth and breeding.
Under certain condition, such as freeze, heat, reduce pH value, EDTA processing, nisin can also suppress some Grain-negatives
Bacterium, such as salmonella, Escherichia coli, the growth of pseudomonad.Meanwhile, nisin can by human body enzyme degraded,
Digestion, is a kind of efficient, safe and nontoxic, natural materials for having no side effect.Current nisin is extensive as preservative
Applied to food service industry, it can reduce food sterilizing temperature, shorten the food sterilizing time, improve food quality, reduce food battalion
Destruction is supported, extends the food preservation time.
Compared with prior art, the present invention by sweet tea tannins and nisin by being mixed to prepare a kind of new food
Preservative, not only antiseptic effect is excellent for the preservative, and because it is pure natural preparation, so not influenceed on health.No
Only in this way, Sweet tea preservative of the present invention there can be inhibitory action to most of bacteriums, largely reduce a variety of
The shared situation of food additives, has reached goal of the invention.
The present invention has carried out substantial amounts of experimental study, is below the result of experimental study of the present invention：
Experimental example 1.
1. experiment material
（1）Main material：Sweet tea tannins（Prepared according to the method for the invention）.
（2）Strains tested：Staphylococcus aureus, bacillus subtilis, Escherichia coli, brewer's yeast and aspergillus niger.
（3）Culture medium：Beef-protein medium, potato dextrose agar.
（4）Capital equipment：Culture dish, electronic balance, vacuum sealer, constant incubator, electromagnetic oven, spectrophotometric etc..
2. experimental method
Influence of the 2.1 various concentrations sweet tea tannins to microorganism inhibition zone is determined
2.1.1 the preparation of beef-protein medium
（1）Formula：3 grams of beef extract, 10 grams of peptone, 5 grams of sodium chloride, 1 liter of water；
（2）Weigh medicine：Conical flask is put into according to the formula ratio correct amount product of getting it filled, is dissolved in water；
（3）Accelerate dissolving：By the solution prepared in being heated on asbestos gauge, lasting stirring accelerates dissolving, adds water and is settled to 1
Rise；
（4）Adjust pH value：The sodium hydroxide solution of l moles every liter of addition, it is 7.4~7.6 to control pH；
（5）Packing：In the conical flask that the fluid nutrient medium prepared is sub-packed in 5 250 milliliters, every bottle adds 2% and cuts
Broken agar strip；
（6）Sterilizing：By conical flask with after brown paper wrapping sealing, autoclave is put into, sterilize 20min at 121 DEG C of temperature.
2.1.2 the preparation of PDA culture medium
Formula：200 grams of potato, 20 grams of sucrose, 20 grams of agar, water 1L.
Recipe step：
（1）Peeling potatoes stripping and slicing, is then boiled 30 minutes in water;
（2）Four layers of filtered through gauze, sugaring and agar;
（3）Medicine adds water after fully merging and is settled to 1L;
（4）Sterilize 20min at 121 DEG C.
2.1.3 the preparation of sterile saline
Weighing 1 gram of sodium chloride will be put into 250ml conical flasks, plus the dissolving of 100ml distilled water.Conical flask good seal is put into
In autoclave, sterilize 20min at 121 DEG C.
2.1.4 the preparation of each concentration bacterium solution
（1）It is 107 every milliliter to configure bacterial concentration.Bacterium uses colony counting method, and fungi uses blood cell counting plate.
As a result such as table 1, table 2, table 3.
（2）When matched somebody with somebody concentration reaches necessary requirement, the absorbance of bacterium solution is determined, absorbance is recorded, in this, as flat
The normative reference of row experiment.
（3）The absorbance of each bacterium solution determined in wavelength 540nm conditions.
（4）Take each bacterium solution 0.2mL for having configured concentration to pour into corresponding plating medium respectively to be coated with uniformly, with punching
Device breaks into filter paper on a diameter of 8mm roundlet scraps of paper.Then it is each many for 40g/L, 160g/L and 250g/L Sweet tea to concentration
5min is soaked in phenol solution.Unnecessary sweet tea tannins are finally removed, are disperseed smooth in plating medium.
（5）Bacterium is 360Cultivated 36 hours under the conditions of C, fungi is 280Cultivated 36 hours under the conditions of C, parallel three surveys are flat
Row value.
The measure of 2.2 sweet tea tannins minimum inhibitory concentrations
Compound concentration is 20g/L, 40g/L, 80g/L, 120g/L, 160g/L, and 200g/L and 250g/L sweet tea tannins are molten
Liquid.0.2 milliliter of each solubility sweet tea tannins is added into culture medium.Activated spawn introduces correspondence culture medium using plate streak, sees
Examine each growth situation.
3 results are with discussing
As shown in Table 5, sweet tea tannins have splendid Antifungal activity to Escherichia coli and staphylococcus aureus, in low solubility
When just starts blocking, and its is developed.But for bacillus subtilis and brewer's yeast and aspergillus niger, its rejection ability only exists
Just brought into play in the case that solubility is higher.
（Note：'+', represents long bacterium, and '-' represents no bacterium, and ' ++ ' has grown more bacterium, and ' +++ ' has grown many bacterium colonies）
As shown in Table 6, sweet tea tannins are 40g/L to the minimum inhibitory concentration of Escherichia coli;To bacillus subtilis most
Low Mlc is 120g/L;Minimum inhibitory concentration to staphylococcus aureus is 160g/L；To brewer's yeast and aspergillus niger
Minimum suppression solubility be 200g/L.
2.3 discuss
Pass through the research to different solubility sweet tea tannins to suppression effect of various bacteriums, it can be deduced that sweet tea tannins are in height
There is inhibitory action to bacterial fungus under solubility.This shows that sweet tea tannins have the effect of stronger suppression corruption, can be used as natural anti-
Rotten agent.
Experimental example 2.
The examination of single factor experiment and compounding experiment and blank test that this experiment passes through nisin and sweet tea tannins
The contrast of total plate count is tested, reflects the antiseptic effect of preservative of the present invention.
1 material and equipment
1.1 material
1.1.1 test material
Sweet tea tannins：Prepared according to the method for the invention.
Nisin：Lanzhou Weiri Bio-Engineering Co., Ltd.（20120801）
Soy sauce：The pure sauce oil of Guiding Laoyutou Foodstuff Co., Ltd. of Guizhou Province production（It is not added with preservative）
1.1.2 the preparation of culture medium
Potato sucrose agar medium：Peeling potatoes, weigh 200g, are cut into the fritter of 1cm square, are put in aluminum pot
In, plus 1000mL running water, it is placed on electric furnace and boils 20min, filtered with double gauze, adds sucrose 20g, agar 20g heating
Stirring to agar is completely melt, and amount of makeup water is dispensed into triangular flask while hot to 1000mL（It is advisable with 1/3 to 2/3）, it is stoppered
121 DEG C of sterilizing 30min of high steam are stand-by after tampon.
Nutrient agar：Nutrient agar 33g adds 1000ml distilled water and boils dissolving, supplies water 1000ml, point
Loaded on being stoppered in triangular flask, 121 DEG C of sterilizing 30min of high steam after tampon are stand-by.
1.2 instrument and equipment
1.2.1 test apparatus：
Wide-mouth bottle（500mg）9,9cm culture dishes, pipette（1ml）, beaker, alcolhol burner, graduated cylinder（10ml、100ml）；
Triangular flask（250ml）Deng.
1.2.2 testing equipment：
WG-136 electric drying oven with forced convections（Tianjin Stettlen Instrument Ltd.）；
LDZX-4KB vertical electric pressure steam sterilizers（The medical factory of Shanghai City Shen peace）；
YP102N 0.1mg electronic balances（Shanghai City precision scientific instrument Co., Ltd）；
DNP-9082 types microcomputer-recognized intelligent control-novel electric heat constant temperature incubator（Ningbo south of the River instrument plant）；
HH-S digital displays thermostat water bath (Medical Instruments factory of Jintan City）.
2 processs of the test
2.1 test method
Single factor experiment and compounding experiment and the experiment of blank test by two kinds of nisins and sweet tea tannins
The contrast of total plate count, reflects the antiseptic effect of anti-corrosion reagent.
2.1.1 antiseptic solution is prepared：
2.1.1.1 the 20min that experiment soy sauce sterilized at 80~85 DEG C is standby.
Soy sauce is divided in wide-mouth bottle for every part by 500g.With 80~85 DEG C of sterilizing 20min in thermostat water bath.Sterilizing
Sealing preserve, standby afterwards.
2.1.1.2 preservative nisin, sweet tea tannins are configured to corresponding solution by its requirement respectively, are shown in Table 7.
2.1.2 the storage of soy sauce：Each solution prepared is separately added into sterilized each group soy sauce, every portion of soy sauce
Measure as 500g.It is positioned in 35 DEG C of constant incubators and deposits after each solvent is marked.
2.1.3 the measure of total plate count：The measure of a total plate count is carried out at interval of week age（It is required that sterile
Under the conditions of operation, the inoculation of bacterium colony be operated in desinfection chamber carry out）.
Testing sample 10mL accurately is weighed from 4 group reagents respectively, is put into equipped with 90mL sterilized waters and is placed with ballotini
250mL triangular flasks in, with hand or put 20min vibrated on shaking table, disperse microbial cell, stand 20~30s, 10-1
Dilution；1mL aseptic straws are being used, 10 are drawn-1Dilution 1mL, is moved into the test tube equipped with 9mL sterilized waters, pressure-vaccum 3 times allows
Bacterium solution be well mixed, 10-2Dilution；An aseptic straw is changed again draws 10-2Dilution 1mL, is moved into sterile equipped with 9mL
In the test tube of water, also pressure-vaccum 3 times, 10-3Dilution；By that analogy, serial dilution, support 10-4、10-5、10-6Etc. a series of
Dilute bacterium solution.
2.1.4 inoculation test
2.1.4.1 determine nutrient agar and potato sucrose agar medium by first time experiment 3 fit
Suitable dilution factor（Result of the test shows nutrient agar, the acceptable diluent degree of potato sucrose agar medium is 10-2、10-3、10-4.）
2.1.4.2 aseptic flat board is numbered with 10-2、10-3、10-4Number, each number sets three repetitions, is inhaled with sterile
Pipe draws 1 × 10 by sterile working requirement-4Each 1mL of dilution is put into numbering 10-43 flat boards in, draw 10-3Dilution is each
1mL is put into numbering 1 × 10-33 flat boards in, draw 10-2Each 1mL of dilution is put into numbering 1 × 10-23 flat boards in
（During from low concentration to high concentration, suction pipe need not can be changed）.Then be further cultured for pouring into respectively in ware melted and be cooled to 45~
50 DEG C of culture medium, gently pivotal plate, is that bacterium solution is well mixed with culture medium.
2.1.4.3 the culture dish after inoculation is stood after condensation, flipped upside down in culture in 37 DEG C of insulating box.To bacterium colony
It is i.e. countable after growing.
2.2 index determining
The colony count in culture dish is calculated, takes the average of 3 parallel culture dishes of each concentration to be multiplied by extension rate, i.e.,
Obtain total plate count contained by 1mL samples（Clump count only need to be recorded in experiment, is compared with the clump count of same concentration）.
3 result of the tests
3.1 test index evaluation results are shown in Table 8, table 9, table 10.
Each group of data in table 8 is sample stoste dilution 102Observation clump count afterwards.Data are multiplied by extension rate（I.e.
100 times）It is stoste 1mL clump count afterwards.
Each group of data in table 9 is sample stoste dilution 103Observation clump count afterwards.Data are multiplied by extension rate（I.e.
1000 times）It is stoste 1mL clump count afterwards.
Each group of data in table 10 is sample stoste dilution 104Observation clump count afterwards.Data are multiplied by extension rate（I.e.
10000 times）It is stoste 1mL clump count afterwards.
4. conclusion
It can be illustrated by 8~table of table 10：With the passage of time, the nisin and sweet tea tannins of single factor test can not be only
The vertical clump count reached in the requirement for suppressing most microorganisms, its sample is more than in GB2717-2003 sauce sanitary standards
It is required that Jun fall the standards of Zong Shuo≤30000.Its fungistatic effect is good after both are compounded, relatively stable, before the deadline its
Clump count in sample is much smaller than the standard that the Jun required in GB2717-2003 sauce sanitary standards falls Zong Shuo≤30000.Therefore its
With preferable antisepsis.
Experiment initial stage has been sterilized due to soy sauce, and the clump count of each group experiment is fewer.With the extension of time, each group examination
The clump count tested has obvious change：The blank control group clump count showed increased of preservative is not added with, and is significantly more than it
His each group.The clump count of nisin group and sweet tea tannins group increased in the later stage, but quantity is far fewer than blank control
Group.Compounding test group be nisin+sweet tea tannins group clump count change with time it is more stable.
Embodiment
Embodiment 1.
Formula：Sweet tea tannins 70g, nisin 60g.
Technique：Sweet tea tannins and nisin are mixed, packs, produces.
Embodiment 2.
Formula：Sweet tea tannins 60g, nisin 50g.
Technique：Sweet tea tannins and nisin are mixed, packs, produces.
Embodiment 3.
Formula：Sweet tea tannins 100g, nisin 80g.
Technique：Sweet tea tannins and nisin are mixed, packs, produces.
Embodiment 4.
Sweet tea tannins are prepared：
A. the water of sweet tea weight 10% is put into stainless steel cask, water temperature is 40 DEG C, then adds Sweet tea leaf dry weight 0.4%
Complex enzyme SPE-007 activate 5~10 minutes, formed enzyme liquid, obtain A product；
B. sweet tea is put into another stainless steel to ferment in extractor, plus 5~10 times of amount warm water soak 3 minutes, during which adjust
Temperature is saved to 45~50 DEG C, regulation pH value is 4.5-5.0, is then slowly added into A product and is gently mixed, 45~50 DEG C of constant temperature enzymolysis
1.5-2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 80~85 DEG C of progress enzyme-deactivatings, the hollow ceramic membranes of 10000 molecular weight can be retained by aperture
Equipment carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying produces sweet tea tannins.
Embodiment 5.
Sweet tea tannins are prepared：
A. the water of sweet tea weight 15% is put into stainless steel cask, water temperature is 40~45 DEG C, then adds Sweet tea leaf dry weight
0.35% complex enzyme SPE-007 is activated 6~8 minutes, is formed enzyme liquid, is obtained A product；
B. sweet tea is put into another stainless steel fermentation extractor, plus 8 times of amount warm water soak 4 minutes, during which adjust temperature
Degree is to 40~45 DEG C, and lemon acid for adjusting pH value is 5.0-6.0, is then slowly added into A product and is gently mixed, 40~45 DEG C of constant temperature enzymes
2-2.5h is solved, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 75~80 DEG C of progress enzyme-deactivatings, the hollow ceramic membranes of 10000 molecular weight can be retained by aperture
Equipment carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying produces sweet tea tannins.
Embodiment 6.
Sweet tea tannins are prepared：
A. the water of sweet tea weight 20% is put into stainless steel cask, water temperature is 35~40 DEG C, then adds Sweet tea leaf dry weight
0.45% complex enzyme SPE-007 is activated 8~10 minutes, is formed enzyme liquid, is obtained A product；
B. sweet tea is put into another stainless steel fermentation extractor, plus 10 times of amount warm water soak 5 minutes, during which adjust temperature
Degree is to 50~55 DEG C, and lemon acid for adjusting pH value is 5.5-6.0, is then slowly added into A product and is gently mixed, 50~55 DEG C of constant temperature enzymes
1.5-2h is solved, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 85~90 DEG C of progress enzyme-deactivatings, the hollow ceramic membranes of 10000 molecular weight can be retained by aperture
Equipment carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying produces sweet tea tannins.
Claims (5)
1. a kind of Sweet tea preservative, it is characterised in that：Calculated according to composition by weight, by 5~10 parts of sweet tea tannins and 5~10 parts of breasts
Acid streptococci element composition；Described sweet tea tannins are prepared as steps described below：
A. the 5-20% of Sweet tea leaf dry weight water is put into stainless steel cask, water temperature is 35~45 DEG C, then adds Sweet tea leaf dry weight
0.3-0.5% complex enzyme SPE-007 is activated 5~10 minutes, is formed enzyme liquid, is obtained A product；
B. sweet tea is put into another stainless steel to ferment in extractor, plus 5~10 times of amount warm water soak 2-5 minute, during which regulation
Temperature is to 40~55 DEG C, and regulation pH value is 4.5-6.0, is then slowly added into A product and is gently mixed, 40~55 DEG C of constant temperature enzymolysis
1.5-2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 75~90 DEG C of progress enzyme-deactivatings, the hollow ceramic film device of 10000 molecular weight can be retained by aperture
Ultra-filtration and separation is carried out, gained trapped fluid vacuum freeze drying produces sweet tea tannins.
2. Sweet tea preservative as claimed in claim 1, it is characterised in that：Calculated according to composition by weight, by 7 parts of sweet tea tannins and
6 parts of nisin compositions.
3. Sweet tea preservative as claimed in claim 1 or 2, it is characterised in that：The Sweet tea preservative is prepared：By Sweet tea
Polyphenol and nisin are mixed, and are packed, are produced.
4. Sweet tea preservative according to claim 1 or 2, it is characterised in that：Described sweet tea tannins are as steps described below
Prepare：
A. the water of sweet tea weight 10% is put into stainless steel cask, water temperature is 40 DEG C, then adds answering for Sweet tea leaf dry weight 0.4%
Synthase SPE-007 is activated 5~10 minutes, is formed enzyme liquid, is obtained A product；
B. sweet tea is put into another stainless steel to ferment in extractor, plus 5~10 times of amount warm water soak 3 minutes, during which adjust temperature
Degree is to 45~50 DEG C, and regulation pH value is 4.5-5.0, is then slowly added into A product and is gently mixed, and 45~50 DEG C of constant temperature digest 1.5-
2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product；
C. B product are heated to 80~85 DEG C of progress enzyme-deactivatings, the hollow ceramic film device of 10000 molecular weight can be retained by aperture
Ultra-filtration and separation is carried out, gained trapped fluid vacuum freeze drying produces sweet tea tannins.
5. Sweet tea preservative according to claim 1 or 2, it is characterised in that：In step B, the material of regulation pH value is lemon
Lemon acid.
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| CN109864132A (en) * | 2017-12-05 | 2019-06-11 | 贺州学院 | A kind of composite antistaling agent for preserving fruit and vegetable utilizing |
| CN110692985A (en) * | 2019-11-06 | 2020-01-17 | 四川旅游学院 | Formula and preparation process of bean soup Sichuan-style sauce added with composite biological preservative |
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