CN104489854A - Lagerstroemia speciosa preservative - Google Patents
Lagerstroemia speciosa preservative Download PDFInfo
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- CN104489854A CN104489854A CN201410801543.3A CN201410801543A CN104489854A CN 104489854 A CN104489854 A CN 104489854A CN 201410801543 A CN201410801543 A CN 201410801543A CN 104489854 A CN104489854 A CN 104489854A
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- banaba
- polyphenol
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- lagerstroemia speciosa
- anticorrisive agent
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- 244000198896 Lagerstroemia speciosa Species 0.000 title claims abstract description 46
- 239000003755 preservative agent Substances 0.000 title abstract description 6
- 230000002335 preservative effect Effects 0.000 title abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 45
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 45
- 235000010297 nisin Nutrition 0.000 claims abstract description 30
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 28
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- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 244000105017 Vicia sativa Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
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- 238000000151 deposition Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 210000003701 histiocyte Anatomy 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- -1 oxygen radical Chemical class 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000013207 serial dilution Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
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- 238000001228 spectrum Methods 0.000 description 1
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- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a lagerstroemia speciosa preservative which is prepared by mixing lagerstroemia specious polyphenol and nisin. A novel food preservative is prepared by mixing the lagerstroemia specious polyphenol and nisin, and the preservative is excellent in preservative effect, is a pure natural preparation and does not have any influence on the human health. Moreover, the preservative disclosed by the invention can achieve an effect of inhibiting most of bacteria, and the condition that multiple food additives are shared is greatly reduced.
Description
Technical field
The present invention relates to a kind of food preservative, particularly relate to a kind of banaba anticorrisive agent.
Background technology
Food preservative be can prevent by microorganism cause putrid and deteriorated, extend the additive of effective period of food quality.Because having the effect preventing microbial reproduction from causing food poisoning concurrently, also known as antimicrobial.It can suppress the generation of the easiest putrefaction in varied situations, particularly still has the effect of continuation when general sterilization functions is insufficient.Food preservative, as one of important food additives, is widely used in the food industry.Containing preservative sodium benzoate as in soy sauce; Bread and bean product usually add anticorrisive agent calcium propionate; Often potassium sorbate is added in pickles, jam, flavouring and beverage; The fruit wine such as grape wine anticorrosion, traditionally with sulphite etc.Visible, anticorrisive agent extensively exists in the food of current consumption.It efficiently solves the problem that food goes bad because of microorganism " invasion and attack " in processing, storage process, makes food have certain storage life in general natural environment.Can say, not have modern food industry without food preservative, very large contribution has been made in the development of food preservative to modern food industry.But along with the progress of science and technology, people progressively find that chemical synthesis food preservative has grave danger to health.And along with people's life and the raising of the level of consumption, the level of security of people to food is had higher requirement, and the development of food preservative also presents new trend: one is by higher lower to toxicity, the safer future development of toxicity.Along with people are to the raising of health requirements, the safety standard of food is also more and more tighter.National governments are revising food security standard fast, improve food safety standard.Two is to antiseptics for natural food future development by chemical synthesis food preservative.In view of security and the other defect of chemical synthesis food preservative, the mankind are exploring the antiseptics for natural food of safer, more convenient use.Natural antiseptic agent also claims natural organic anti-corrosive agent, is the material with bacteriostasis secreted by organism or exist in body, through manually extracting or process as food preservative.This type of anticorrisive agent is natural materials, the component of the inherently food had, therefore to human non-toxic's evil, and can promote the flavor quality of food, because of but the promising food preservative of a class.Three is anticorrosion to broad spectrum preservation future development by individual event.No matter now widely used food preservative is chemical synthesis, or natural, and their scope of restraining fungi is relatively all narrower and small.What have has inhibitory action to fungi, invalid to bacterium; What have only has inhibitory action to minority microorganism.So most of the food enterprises adds Determination of Preservatives to reach anticorrosion object.People thirst for single use can sterilization again can be antibacterial broad sense on food preservative.Therefore a kind of natural, nontoxic, wide spectrum food preservative is invented to the great significance of modern food industry.
Summary of the invention
The object of this invention is to provide a kind of banaba anticorrisive agent, banaba anticorrisive agent of the present invention is natural antiseptic agent, and antiseptic effect is excellent, has no side effect, and all inhibited to most of bacterium, decrease the situation that numerous food additive shares to a great extent.
The present invention is achieved in that a kind of banaba anticorrisive agent, calculates, be made up of 1 ~ 5 part of Lagerstroemia speciosa polyphenol and 1 ~ 5 part of nisin according to composition by weight.
More preferably, aforesaid banaba anticorrisive agent, calculates according to composition by weight, is made up of 3 parts of Lagerstroemia speciosa polyphenol and 2 parts of nisins.
Aforesaid banaba anticorrisive agent is prepared like this: by Lagerstroemia speciosa polyphenol and nisin mixing, pack, to obtain final product.
In aforesaid banaba anticorrisive agent, described Lagerstroemia speciosa polyphenol is prepared according to following step:
A. in stainless steel cask, put into the water of banaba leaf weight 5-20%, water temperature is 35 ~ 45 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.3-0.5% activates 5 ~ 10 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 5 ~ 10 times amount emerge in worm water 2-5 minute, period adjusts the temperature to 40 ~ 55 DEG C, adjust ph is 4.5-6.0, then slowly add A product and stir gently, 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 and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
More preferably, in aforesaid banaba anticorrisive agent, described Lagerstroemia speciosa polyphenol is prepared according to following step:
A. in stainless steel cask, put into the water of banaba leaf weight 10%, water temperature is 40 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.4% activates 5 ~ 10 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 5 ~ 10 times amount emerge in worm water 3 minutes, period adjusts the temperature to 45 ~ 50 DEG C, adjust ph is 4.5-5.0, then slowly add A product and stir gently, 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 and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
In the step B of aforesaid Lagerstroemia speciosa polyphenol preparation method, the material of adjust ph is citric acid.
Banaba anticorrisive agent of the present invention is obtained by mixing by Lagerstroemia speciosa polyphenol and nisin.Great many of experiments shows, Lagerstroemia speciosa polyphenol has very strong antioxidation, and its antioxidation activity will significantly be better than BHT and Tea Polyphenols.The non-oxidizability of Lagerstroemia speciosa polyphenol is mainly manifested in two aspects: one is the removing to OH.OH is one of oxygen radical the most active in active oxygen, and it almost can react with any molecule in cell, causes pathogenic histiocyte, and cause various disease to occur and accelerate body aging, therefore reducing this type of free radical can be anti-aging in advance.Lagerstroemia speciosa polyphenol has very strong removing effectiveness to OH free radical, and the clearance rate that reach OH free radical 50% only needs the concentration 2.8mg/ml of Lagerstroemia speciosa polyphenol.Two is the suppression to spontaneous lipid peroxidation.Peroxidatic reaction of lipid meeting damage biological film, if liver reacts the comparatively responsive organ of lipid peroxidation, experiment shows that Lagerstroemia speciosa polyphenol can suppress mouse liver even slurry peroxidatic reaction of lipid.Therefore, to sum up draw, the while that Lagerstroemia speciosa polyphenol being a kind of well free radical scavenger and antioxidant, due to the low heat value of natural Lagerstroemia speciosa polyphenol, cholesterol can not be increased, unlikely carious tooth, and have certain auxiliary curative effect, therefore obesity, diabetes, cardiovascular disease, the equal edible of hyperpietic to patients such as obesity, diabetes, cardiovascular disease, hypertension, artery sclerosis, carious teeth.
Nisin produces by some nisin thalline, and nisin is a kind of peptide material, and it is made up of 34 amino acid residues, is pale solid powder.Nisin antibacterial effect is stronger, in food, add 100,000/several to ten thousand/several, the many gram-positive bacterias causing food spoilage can be suppressed especially to produce the Growth and reproduction of the gram-positive bacteria (belonging to clostridium botulinum, streptococcus, staphylococcus, Micrococcus etc. as lactic acid bar) of gemma.Under certain condition, as freezing, heating, reduce pH value, EDTA process etc., nisin also can suppress some gram-negative bacterias, as the growth of salmonella, Escherichia coli, pseudomonad etc.Meanwhile, nisin can, by the enzyme degraded in human body, digestion, be a kind of efficient, safe, nontoxic, natural materials of having no side effect.Current nisin is widely used in food service industry as anticorrisive agent, and it can reduce food sterilizing temperature, shortens the food sterilizing time, improves food quality, reduces food nutrition and destroys, extend the food preservation time.
Compared with prior art, the present invention is by obtaining a kind of new food preservative by Lagerstroemia speciosa polyphenol and nisin mixing, and this anticorrisive agent not only antiseptic effect is excellent, and is pure natural preparation because of it, so do not affect health.Moreover, great Hua common vetch anticorrisive agent of the present invention can have inhibitory action to most of bacterium, decreases the situation that numerous food additive shares to a great extent, reaches goal of the invention.
Invention has been a large amount of experimental studies, is below the result of experimental study of the present invention:
experimental example 1. contrast experiment
This experiment is in barbecue, add different additives, investigate the Contrast on effect of its shelf-life, this experiment selects the manufacture craft of barbecue to be, select high-quality ox back leg, through raw material finishing → salt water injection → tumbling tenderization → wear hook adhesion → boiling, sootiness → cooling → vacuum packaging labeling → warehouse-in refrigeration.Barbecue selected by this experiment is for increasing its mouthfeel, and its top layer is stained with capsicum, cumin or curry powder, and barbecue belongs to cryogenic product, without high-temperature sterilization, thus can not preserve for a long time at normal temperatures.Then this experiment makes additive be uniformly distributed in verify preservation and effect in barbecue, in table 1 by additive and salt solution hybrid injection being entered barbecue through tumbling tenderization.
The preservation and effect of No. 04 sample is more obvious as can be seen from Table 1, is better than No. 02 and No. 03 sample adding same dosage anticorrisive agent.Illustrate that its antiseptic effect is better by Lagerstroemia speciosa polyphenol and the mixed anticorrisive agent of nisin thus.
experimental example 2.
This experiment, by the contrast of nisin and the single factor experiment of Lagerstroemia speciosa polyphenol and the test total plate count of composite test and blank test, reflects the antiseptic effect of anticorrisive agent of the present invention.
1 material and equipment
1.1 material
1.1.1 test material
Lagerstroemia speciosa polyphenol: be prepared according to the method for the invention.
Nisin: Lanzhou Weiri Bio-Engineering Co., Ltd. (20120801)
Soy sauce: the former soy sauce (not adding anticorrisive agent) that Guiding Laoyutou Foodstuff Co., Ltd. of Guizhou Province produces
1.1.2 the preparation of culture medium
Potato sucrose agar medium: peeling potatoes, take 200g, be cut into the fritter that 1cm is square, be put in aluminum pot, add 1000mL running water, be placed on electric furnace and boil 20min, filter with double gauze, add sucrose 20g, agar 20g heating and be stirred to agar and melt completely, and amount of makeup water is to 1000mL, be dispensed into while hot in triangular flask and (be advisable with 1/3 to 2/3), after being stoppered tampon, high steam 121 DEG C of sterilizing 30min are stand-by.
Nutrient agar: nutrient agar 33g adds 1000ml distilled water and boils dissolving, supplies water yield 1000ml, is sub-packed in triangular flask high steam 121 DEG C of sterilizing 30min after being stoppered tampon stand-by.
1.2 instrument and equipment
1.2.1 test apparatus:
Wide-mouth bottle (500mg) 9,9cm culture dish, pipette (1ml), beaker, alcolhol burner, graduated cylinder (10ml, 100ml); Triangular flask (250ml) etc.
1.2.2 testing equipment:
WG-136 electric drying oven with forced convection (Tianjin Stettlen Instrument Ltd.);
LDZX-4KB vertical electric pressure steam sterilizer (medical factory is pacified in Shen, Shanghai City);
YP102N 0.1mg electronic balance (Shanghai City precision scientific instrument Co., Ltd);
DNP-9082 type microcomputer-recognized intelligentization control-Novel electric heat constant temperature incubator (south of the River, Ningbo instrument plant);
HH-S digital display thermostat water bath (Medical Instruments factory of Jintan City).
2 processs of the test
2.1 test method
By the contrast of two kinds of nisins and the single factor experiment of Lagerstroemia speciosa polyphenol and the test total plate count of composite test and blank test, reflect the antiseptic effect of anticorrosion reagent.
2.1.1 antiseptic solution is prepared:
2.1.1.1 by for subsequent use for experiment soy sauce sterilizing 20min at 80 ~ 85 DEG C.
Soy sauce is divided in wide-mouth bottle by 500g every part.With 80 ~ 85 DEG C of sterilizing 20min in thermostat water bath.After sterilizing, sealing is preserved, for subsequent use.
2.1.1.2 anticorrisive agent nisin, Lagerstroemia speciosa polyphenol are mixed with corresponding solution, in table 2 by its requirement respectively.
2.1.2 the depositing of soy sauce: added respectively in sterilized each group of soy sauce by each solution prepared, every part of soy sauce amount is 500g.Be positioned over after each solvent is marked in 35 DEG C of constant incubators and deposit.
2.1.3 the mensuration of total plate count: the mensuration (requiring that the inoculation of aseptically operation, bacterium colony is operated in desinfection chamber to carry out) of carrying out a total plate count at interval of week age.
From 4 group reagents, accurately take testing sample 10mL respectively, put into and 90mL sterilized water is housed and the 250mL triangular flask being placed with ballotini, with hand or put 20min that shaking table vibrates, microbial cell is disperseed, leaves standstill 20 ~ 30s, 10
-1dilution; Use 1mL aseptic straw, draw 10
-1dilution 1mL, move into be equipped with in the test tube of 9mL sterilized water, pressure-vaccum 3 times, allows bacterium liquid mix, 10
-2dilution; Change an aseptic straw again and draw 10
-2dilution 1mL, move into be equipped with in the test tube of 9mL sterilized water, also pressure-vaccum 3 times, 10
-3dilution; By that analogy, serial dilution, supports 10
-4, 10
-5, 10
-6etc. a series of dilution bacterium liquid.
2.1.4 inoculation test
2.1.4.1 determine that (result of the test shows nutrient agar, the acceptable diluent degree of potato sucrose agar medium is 10 for 3 acceptable diluent degree of nutrient agar and potato sucrose agar medium by first time test
-2, 10
-3, 10
-4.）
2.1.4.2 aseptic flat board is numbered with 10
-2, 10
-3, 10
-4number, each number arranges three repetitions, with aseptic straw by sterile working requirement absorption 1 × 10
-4the each 1mL of dilution puts into numbering 10
-43 flat boards in, draw 10
-3the each 1mL of dilution puts into numbering 1 × 10
-33 flat boards in, in absorption 10
-2the each 1mL of dilution puts into numbering 1 × 10
-23 flat boards in (during by low concentration to high concentration, suction pipe can be changed).And then pour into respectively in culture dish and melted and be cooled to the culture medium of 45 ~ 50 DEG C, pivotal plate is gently that bacterium liquid mixes with culture medium.
2.1.4.3, after postvaccinal culture dish being left standstill condensation, flip upside down and to cultivate in the insulating box of 37 DEG C.I.e. count enable after growing to bacterium colony.
2.2 index determining
Calculate the colony count in culture dish, the average getting 3 parallelly cultivate wares of each concentration is multiplied by extension rate, obtains total plate count contained by 1mL sample (only need record clump count in test, compare with the clump count of same concentration).
3 result of the tests
3.1 test index evaluation results are in table 3, table 4, table 5.
Each group of data in table 3 are sample stoste dilution 10
2after observation clump count.The clump count of stoste 1mL is after data being multiplied by extension rate (namely 100 times).
Each group of data in table 4 are sample stoste dilution 10
3after observation clump count.The clump count of stoste 1mL is after data being multiplied by extension rate (namely 1000 times).
Each group of data in table 5 are sample stoste dilution 10
4after observation clump count.The clump count of stoste 1mL is after data being multiplied by extension rate (namely 10000 times).
4. conclusion
Can be illustrated by table 3 ~ table 5: passing in time, monofactorial nisin and Lagerstroemia speciosa polyphenol independently cannot reach the requirement suppressing most microorganism, and the clump count in its sample falls more than the Jun required in GB2717-2003 sauce sanitary standard the standard of Zong Shuo≤30000.Will both composite after its fungistatic effects good, comparatively stable, the Jun that the clump count before the deadline in its sample requires in GB2717-2003 sauce sanitary standard falls the standard of Zong Shuo≤30000.Therefore it has good antisepsis.
The test initial stage, the clump count of each group test was all fewer because soy sauce is by sterilizing.Prolongation in time, the clump count of each group test has obvious change: the blank group clump count showed increased of not adding anticorrisive agent, and obviously more than other each group.The clump count of nisin group and Lagerstroemia speciosa polyphenol group increased to some extent in the later stage, but quantity is far fewer than blank group.The clump count of composite test group and nisin+Lagerstroemia speciosa polyphenol group is more stable over time.
Detailed description of the invention
Embodiment 1.
Formula: Lagerstroemia speciosa polyphenol 30g, nisin 20g.
Technique: by Lagerstroemia speciosa polyphenol and nisin mixing, pack, to obtain final product.
Embodiment 2.
Formula: Lagerstroemia speciosa polyphenol 50g, nisin 10g.
Technique: by Lagerstroemia speciosa polyphenol and nisin mixing, pack, to obtain final product.
Embodiment 3.
Formula: Lagerstroemia speciosa polyphenol 10g, nisin 50g.
Technique: by Lagerstroemia speciosa polyphenol and nisin mixing, pack, to obtain final product.
Embodiment 4.
Lagerstroemia speciosa polyphenol is prepared like this:
A. in stainless steel cask, put into the water of banaba leaf weight 10%, water temperature is 40 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.4% activates 5 ~ 10 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 5 ~ 10 times amount emerge in worm water 3 minutes, period adjusts the temperature to 45 ~ 50 DEG C, citric acid adjust ph is 4.5-5.0, then slowly add A product and stir gently, 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 and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
Embodiment 5.
Lagerstroemia speciosa polyphenol is prepared like this:
A. in stainless steel cask, put into the water of banaba leaf weight 15%, water temperature is 40 ~ 45 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.35% activates 6 ~ 8 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 8 times amount emerge in worm water 4 minutes, period adjusts the temperature to 40 ~ 45 DEG C, citric acid adjust ph is 5.0-6.0, then slowly add A product and stir gently, 40 ~ 45 DEG C of constant temperature enzymolysis 2-2.5h, after enzymolysis is complete, gained enzymolysis liquid is B product;
C. B product are heated to 75 ~ 80 DEG C and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
Embodiment 6.
Lagerstroemia speciosa polyphenol is prepared like this:
A. in stainless steel cask, put into the water of banaba leaf weight 20%, water temperature is 35 ~ 40 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.45% activates 8 ~ 10 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 10 times amount emerge in worm water 5 minutes, period adjusts the temperature to 50 ~ 55 DEG C, citric acid adjust ph is 5.5-6.0, then slowly add A product and stir gently, 50 ~ 55 DEG C of constant temperature enzymolysis 1.5-2h, after enzymolysis is complete, gained enzymolysis liquid is B product;
C. B product are heated to 85 ~ 90 DEG C and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
Claims (6)
1. a banaba anticorrisive agent, is characterized in that: calculate according to composition by weight, be made up of 1 ~ 5 part of Lagerstroemia speciosa polyphenol and 1 ~ 5 part of nisin.
2. banaba anticorrisive agent as claimed in claim 1, is characterized in that: calculate according to composition by weight, be made up of 3 parts of Lagerstroemia speciosa polyphenol and 2 parts of nisins.
3. banaba anticorrisive agent as claimed in claim 1 or 2, is characterized in that: described banaba anticorrisive agent is prepared like this: by Lagerstroemia speciosa polyphenol and nisin mixing, pack, to obtain final product.
4. banaba anticorrisive agent as claimed in claim 1 or 2, is characterized in that: described Lagerstroemia speciosa polyphenol is prepared according to following step:
A. in stainless steel cask, put into the water of banaba leaf weight 5-20%, water temperature is 35 ~ 45 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.3-0.5% activates 5 ~ 10 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 5 ~ 10 times amount emerge in worm water 2-5 minute, period adjusts the temperature to 40 ~ 55 DEG C, adjust ph is 4.5-6.0, then slowly add A product and stir gently, 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 and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
5. banaba anticorrisive agent according to claim 4, is characterized in that: described Lagerstroemia speciosa polyphenol is prepared according to following step:
A. in stainless steel cask, put into the water of banaba leaf weight 10%, water temperature is 40 DEG C, and the complex enzyme SPE-007 then adding banaba leaf dry weight 0.4% activates 5 ~ 10 minutes, forms enzyme liquid, obtains A product;
B. banaba leaf is put into another stainless steel fermentation extractor, add 5 ~ 10 times amount emerge in worm water 3 minutes, period adjusts the temperature to 45 ~ 50 DEG C, adjust ph is 4.5-5.0, then slowly add A product and stir gently, 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 and carry out enzyme-deactivating, the hollow ceramic film device that can be retained 10000 molecular weight by aperture carries out ultra-filtration and separation, and gained trapped fluid vacuum freeze drying, obtains Lagerstroemia speciosa polyphenol.
6. banaba anticorrisive agent according to claim 5, is characterized in that: in step B, and the material of adjust ph is citric acid.
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| CN104824331A (en) * | 2015-05-13 | 2015-08-12 | 宁波北仑戌鸿农业科技有限公司 | Aloe ice cream powder |
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| CN106689971A (en) * | 2016-11-18 | 2017-05-24 | 安徽禾泉农庄生态农业有限公司 | Preservative containing common sage herb |
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