CN104509931A - 一种添加茶多酚的防腐剂的组合物及制备方法 - Google Patents
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Abstract
本发明公开了一种添加茶多酚的防腐剂及其制备方法,该组合物包括以下重量百分含量的组分: 茶多酚 10.0-15.0% , 柠檬酸 1.0-5.0% ,丁香叶油1-2.0%, 壳聚糖 1.0-2.0% , 山梨糖醇 0.5-2.0% ,余量为去离子水。 该防腐剂为水状液体,具有广谱抑菌的功效和长效防腐效果。本发明的 一种添加茶多酚的防腐剂 可用于食品防腐剂。
Description
技术领域
本发明涉及一种防腐剂,尤其涉及一种添加茶多酚的防腐剂及其组合物、制备方法。
背景技术
目前食品防腐剂是能防止由微生物引起的食物腐败变质、延长食品保藏期的食品添加剂。因兼有防止微生物繁殖引起食物中毒的作用,在食品防腐剂中现有有机化学防腐剂,主要包括苯甲酸、山梨酸、对羟基苯甲酸的酯类和二氧化硫、亚硫酸盐及亚硝酸盐等,在使用中防腐效果较为显著,但会有一定的化学残留,对人类或其它畜牧养殖等带来不必要的的伤害。
发明内容
本发明实施例的目的是针对上述现有技术的缺陷,提供一种既具有高效的防腐保鲜的功效,又减少化学成分对人体和动植物的伤害。
本发明又提供一种添加茶多酚的防腐剂的组合物的制备方法。
为了实现上述目的,本发明采取的技术方案是:
一种添加茶多酚的防腐剂的组合物及制备方法,包括以下重量百分含量的组分:
茶多酚 10.0-15.0%,
柠檬酸 1.0-5.0%,
丁香叶油 1-2.0%,
壳聚糖 1.0-2.0%,
山梨糖醇 0.1-1.0%,
余量为去离子水。
本发明还提供一种添加茶多酚的防腐剂的组合物的制备方法,其特征在于,包括以下的步骤:
步骤1:将茶多酚按配比量与去离子水放入搅拌罐混合,温度控制在50-80℃,得到溶液A;
步骤2:将溶液A温度降至40-45℃加入配比量的丁香叶油,柠檬酸、山梨糖醇,匀速搅拌均匀得到溶液B;
步骤3:将壳聚糖按配比量加入溶液B中,此时温度控制在30-35℃,搅拌混合均匀,得到一种添加茶多酚的防腐剂的组合物。
本发明提供了一种添加茶多酚的防腐剂的组合物,按照上述的方法制备得到。
与现有技术相比,本发明的有益效果是:
本发明的一种添加茶多酚的防腐剂的组合物具有杀菌、防腐、保鲜作用,且作用时间长、安全无毒的食品防腐剂,可用于瓜果蔬菜和饮料食品加工等食材保鲜或防腐中,特别是本发明的一种添加茶多酚的防腐剂的组合物对食品无化学残留,减少了对人体的健康伤害,和使用或生产中的污水的排放,利于环保。
具体实施方式
本发明提供一种添加茶多酚的防腐剂的组合物,包括以下重量百分含量的组分:
茶多酚 10.0-15.0%,
柠檬酸 1.0-5.0%,
丁香叶油 1-2.0%,
壳聚糖 1.0-2.0%,
山梨糖醇 0.1-1.0%,
余量为去离子水。
本发明还提供一种添加茶多酚的防腐剂的组合物的制备方法,包括以下的步骤:
步骤1:将茶多酚按配比量与去离子水放入搅拌罐混合,温度控制在50-80℃,得到溶液A;
步骤2:将溶液A温度降至40-45℃加入配比量的丁香叶油,柠檬酸、山梨糖醇,匀速搅拌均匀得到溶液B;
步骤3:将壳聚糖按配比量加入溶液B中,此时温度控制在30-35℃,搅拌混合均匀,得到一种添加茶多酚的防腐剂的组合物。
本发明的制备方法简单,可有效发挥各组分的功能,具有很好的保鲜和防腐效果。
为了获得更好的均匀性及稳定性,其特征如下:
所述步骤1中,搅拌时间为15-25分钟,搅拌速度为60-90转/分钟;
所述步骤2中,搅拌时间为10-15分钟,搅拌速度为80-90转/分钟;
所述步骤3中,搅拌时间为5-10分钟,搅拌速度为80-90转/分钟。
本发明提供的一种添加茶多酚的防腐剂的组合物,按照上述的方法制备得到。
本发明实施例的一种添加茶多酚的防腐剂的组合物,有效成分含量高,有着高效保鲜和防腐功效,可作为浓缩产品使用,可节约人工及运输成本。
下面通过具体实施例对本发明作进一步的说明:
实施例1
一种添加茶多酚的防腐剂的组合物,包括以下重量百分含量的组分:
茶多酚 10.0%,
柠檬酸 1.0%,
丁香叶油 1.0%,
壳聚糖 1.0%,
山梨糖醇 0.1%,
余量为去离子水。
本发明还提供一种添加茶多酚的防腐剂的组合物的制备方法,包括以下的步骤:
步骤1:将茶多酚按配比量与去离子水放入搅拌罐混合,温度控制在50℃,得到溶液A;
步骤2:将溶液A温度降至40℃加入配比量的丁香叶油,柠檬酸、山梨糖醇,匀速搅拌均匀得到溶液B;
步骤3:将壳聚糖按配比量加入溶液B中,此时温度控制在30℃,搅拌混合均匀,得到一种添加茶多酚的防腐剂的组合物。
实施例2
一种添加茶多酚的防腐剂的组合物,包括以下重量百分含量的组分:
茶多酚 12.0%,
柠檬酸 3.0%,
丁香叶油 1.5%,
壳聚糖 1.5%,
山梨糖醇 0.5%,
余量为去离子水。
本发明还提供一种添加茶多酚的防腐剂的组合物的制备方法,包括以下的步骤:
步骤1:将茶多酚按配比量与去离子水放入搅拌罐混合,温度控制在60℃,得到溶液A;
步骤2:将溶液A温度降至35℃加入配比量的丁香叶油,柠檬酸、山梨糖醇,匀速搅拌均匀得到溶液B;
步骤3:将壳聚糖按配比量加入溶液B中,此时温度控制在35℃,搅拌混合均匀,得到一种添加茶多酚的防腐剂的组合物。
实施例3
一种添加茶多酚的防腐剂的组合物,包括以下重量百分含量的组分:
茶多酚 15.0%,
柠檬酸 5.0%,
丁香叶油 2.0%,
壳聚糖 2.0%,
山梨糖醇 1.0%,
余量为去离子水。
本发明还提供一种添加茶多酚的防腐剂的组合物的制备方法,包括以下的步骤:
步骤1:将茶多酚按配比量与去离子水放入搅拌罐混合,温度控制在80℃,得到溶液A;
步骤2:将溶液A温度降至45℃加入配比量的丁香叶油,柠檬酸、山梨糖醇,匀速搅拌均匀得到溶液B;
步骤3:将壳聚糖按配比量加入溶液B中,此时温度控制在35℃,搅拌混合均匀,得到一种添加茶多酚的防腐剂的组合物。
Claims (4)
1.一种添加茶多酚的防腐剂的组合物,其特征在于,包括以下重量百分含量的组分:
茶多酚 10.0-15.0%,
柠檬酸 1.0-5.0%,
丁香叶油 1-2.0%,
壳聚糖 1.0-2.0%,
山梨糖醇 0.1-1.0%,
余量为去离子水。
2.根据权利要求1所述的一种添加茶多酚的防腐剂的组合物,其制备方法包括以下的步骤:
步骤1:将茶多酚按配比量与去离子水放入搅拌罐混合,温度控制在50-80℃,得到溶液A;
步骤2:将溶液A温度降至40-45℃加入配比量的丁香叶油,柠檬酸、山梨糖醇,匀速搅拌均匀得到溶液B;
步骤3:将壳聚糖按配比量加入溶液B中,此时温度控制在30-35℃,搅拌混合均匀,得到一种添加茶多酚的防腐剂的组合物。
3.根据权利要求2所述的方法,其特征在于,
所述步骤1中,搅拌时间为15-25分钟,搅拌速度为60-90转/分钟;
所述步骤2中,搅拌时间为10-15分钟,搅拌速度为80-90转/分钟;
所述步骤3中,搅拌时间为5-10分钟,搅拌速度为80-90转/分钟。
4.一种添加茶多酚的防腐剂,其特征在于,按照权利要求2或3所述的方法制备得到。
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CN110506782A (zh) * | 2019-08-09 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | 一种水产品生物保鲜剂及其保鲜方法 |
CN113424911A (zh) * | 2021-05-19 | 2021-09-24 | 滁州欣发食品有限公司 | 一种抗氧化食品添加剂加工方法 |
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CN110506782A (zh) * | 2019-08-09 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | 一种水产品生物保鲜剂及其保鲜方法 |
CN113424911A (zh) * | 2021-05-19 | 2021-09-24 | 滁州欣发食品有限公司 | 一种抗氧化食品添加剂加工方法 |
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