CN105249136A - Preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials - Google Patents

Preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials Download PDF

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Publication number
CN105249136A
CN105249136A CN201510829576.3A CN201510829576A CN105249136A CN 105249136 A CN105249136 A CN 105249136A CN 201510829576 A CN201510829576 A CN 201510829576A CN 105249136 A CN105249136 A CN 105249136A
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extract
preparation
meshes
hours
orders
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CN201510829576.3A
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王晓伟
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention discloses a preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials. The preparation method includes the following steps that liquorice, pine needles and rosemary are weighed out according to regulated proportions, completely washed, shredded and then mixed, the mixture is placed in a multifunctional extraction tank, water with the mass four times that of the mixture is added, the pressure of the extraction tank is adjusted to be 1.5 MPa, the temperature ranges from 35 DEG C to 38 DEG C, extraction is conducted three times, each time of extraction is conducted for 1.5 hours, mixed extract is obtained, the extract is subjected to static settlement for 18 hours, supernatant liquid is taken and sequentially passes through silk screens with the hole diameters of 100 meshes, 200 meshes and 400 meshes for three times of filtration, 1 KG of forsythia suspense leaf extract and 1 KG of scutellaria baicalensis extract are added to the filter liquid, the filter liquid is placed in a vacuum concentration tank and concentrated at the temperature of 3 DEG C, extract is obtained, finally, the extract is dried through a drying tower, and the dried extract is smashed to be 100 meshes through a universal pulverizer.

Description

Take Radix Glycyrrhizae as the preparation method of the vegetable source natural antistaling and antiseptic agent of raw material
Technical field
The present invention relates to a kind of preparation method of natural food-preservative, particularly relating to a kind of take Radix Glycyrrhizae as the vegetable source natural antistaling and antiseptic agent of primary raw material, belongs to food additives field.
Background technology
In order to enable food preserve for a long time, preventing the putrid and deteriorated of food, simultaneously in order to ensure quality and the mouthfeel of food, often needing to add when the storage of varieties of food items is deposited or in making process at present and adding food preservative anticorrisive agent.Antistaling agent comparatively common in the market has the large main species of potassium sorbate, nisin and sodium lactate three, what these antistaling agents had is more prone to rotten when initial bacterium quantity is larger, what have can only extend storage life 3-5 days, some costs are high, increase product expense, resultant effect is all not ideal enough.Common anticorrisive agent is benzoic acid, sorbic acid and its esters, p-hydroxybenzoate, and price is lower, but understands the mouthfeel of food and the healthy generation harmful effect of people after adding, and actual antiseptic effect is also subject to the impact of other factors.At present, food additives are to trend development that is natural, nutrition, and the plant resources of China is the very abundant main flow found from plant and extract that natural additive for foodstuff becomes the research and development of current food additives again.Therefore, exploitation efficient, wide spectrum, safety and stability and cheap natural fresh-keeping anticorrisive agent have very important significance.
For the some defects existing for existing anticorrisive agent, antistaling agent, many entity and individual propose some new improvement projects.As Lu Jinrong once just proposed the application for a patent for invention of " a kind of Nanutal food fresh-keeping agent for fruit and preparation method thereof " by name on December 12nd, 2008, disclose a kind of Nanutal food fresh-keeping agent for fruit, its technical scheme consists predominantly of aloe and pine needle, and mass ratio is: 30-50: 7-13.The feature of this technical scheme is the preserve test this antistaling agent being used for fruits, has significant fresh-keeping effect, can realize the long-term preservation to fruits.And this antistaling agent is that pure natural plant extracts preparation, the fruit safety after fresh-keeping, without residual hazard, quality better, long fresh-keeping period, is conducive to the reduction of fruits transport, sale, preservation cost.Meanwhile, Huang Chibo also proposed the application for a patent for invention (number of patent application is 200810219942.3) of " taking aloe as antiseptics for natural food of raw material and preparation method thereof " by name on December 12nd, 2008, it discloses a kind of take aloe as antiseptics for natural food of raw material and preparation method thereof, be that raw material mixes by aloe extract, Folium Forsythiae extract and Baical Skullcap root P.E, the weight ratio of described raw material is: aloe extract: 5-15, Folium Forsythiae extract: 1-2, Baical Skullcap root P.E: 1-2.Described aloe extract is the pulvis that extract solution from aloe is made by drying.Antiseptics for natural food obtained by this technical scheme has effect of broad-spectrum antibacterial, and have stronger fungistatic effect to each bacterioid, saccharomycete, mould, its fungistatic effect is obviously better than chemical food preservations.
Prior art like this is many in addition, but all in all, and these technical schemes are not bias toward that to extend the holding time be exactly too emphasize that mouthfeel is fresh-keeping, and resultant effect is all not ideal enough.Particularly all kinds of research shows, there is many physiological activators in nature natural plants, if comprehensively extract these natural plants and be mixed with combination, makes natural antisepsis fresh-keeping agent, not only natural but also safety.How to play the effect of ginkgo on preservation and antisepsis, there is good prospect.
Summary of the invention
The technical problem to be solved in the present invention overcomes the restriction that existing natural antiseptic agent is difficult to effectively keep freshness and existing crude antistaling agent to be difficult to effectively extend the holding time, provides a kind of significantly can extend the natural additive for foodstuff that the food preservation time significantly can promote again food preservation freshness by effective compatibility combination of extracting Radix Glycyrrhizae and other plant.
The present invention solves the problems of the technologies described above taked technical scheme: a kind of take Radix Glycyrrhizae as the vegetable source natural antistaling and antiseptic agent of raw material, formulated by the raw material of following weight proportion: licorice 6 ~ 10 parts, extract from pine needles 4 ~ 6 parts, Rosmarinus officinalis extract 3 ~ 5 parts, Folium Forsythiae extract 1 ~ 2 part, Baical Skullcap root P.E 1 ~ 2 part.
Preferred version of the present invention is: licorice 10 parts, Rosmarinus officinalis extract 4 parts, extract from pine needles 5 parts, Folium Forsythiae extract 1 part, Baical Skullcap root P.E 1 part.
Preparation method of the present invention is: take Radix Glycyrrhizae to scale, pine needle and rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 ~ 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out triple filter, then in filtrate, add Folium Forsythiae extract and the Baical Skullcap root P.E of predetermined weight again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
The invention has the advantages that: (1) primary raw material of the present invention is if Radix Glycyrrhizae, pine needle, rosemary are all from natural plants, and safety non-toxic, meets the foodsafety that current country advocates; (2) Radix Glycyrrhizae, pine needle, rosemary is adopted to extract and prepare antistaling and antiseptic agent, both present plant resources has fully been used, and obtained antisepsis antistaling agent cost is lower, relative to common antistaling agent and the anticorrisive agent of equivalent efficacy, integrated cost of the present invention can reduce more than 70%, is convenient to promote on a large scale; (3) fresh-keeping effect is better, and for the antistaling agents such as potassium sorbate, nisin and sodium lactate, under comparable sodium condition, freshness date of the present invention can extend 15 ~ 18%; (4) antiseptic effect is better, rosemary has very strong anti-corrosive fresh-keeping function, Radix Glycyrrhizae is to the restraint extra-heavy of bacterium, it is highly stable lower than 80 DEG C of environment in temperature, pine needle then can the germ such as killing fungus, mould, bacterium, virus, suppresses and the growth of eliminating pathogen is bred, and has higher biologically active, triple interaction, can make the present invention have obvious antiseptic effect.
Detailed description of the invention
Below in conjunction with embodiment, principle of the present invention and advantage are further elaborated.
Embodiment 1: take 6KG Radix Glycyrrhizae to scale, 4KG pine needle and 3KG rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add Folium Forsythiae extract and the 1KG Baical Skullcap root P.E of 1KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
Embodiment 2: take 10KG Radix Glycyrrhizae to scale, 6KG pine needle and 5KG rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add Folium Forsythiae extract and the 2KG Baical Skullcap root P.E of 1.5KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
Embodiment 3: take 10KG Radix Glycyrrhizae to scale, 5KG pine needle and 4KG rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 ~ 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add Folium Forsythiae extract and the 1KG Baical Skullcap root P.E of 1KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.Through Integrated comparative, in comparable sodium condition, the vegetable source natural antistaling and antiseptic agent 3 obtained by the present embodiment 3 is than the preservation and antisepsis better effects if of anticorrisive agent 2, anticorrisive agent 21.

Claims (1)

1. one kind take Radix Glycyrrhizae as the preparation method of the vegetable source natural antistaling and antiseptic agent of raw material, it is characterized in that comprising the steps: to take Radix Glycyrrhizae to scale, pine needle and rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 ~ 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add Folium Forsythiae extract and the 1KG Baical Skullcap root P.E of 1KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
CN201510829576.3A 2015-11-25 2015-11-25 Preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials Pending CN105249136A (en)

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CN201510829576.3A CN105249136A (en) 2015-11-25 2015-11-25 Preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials

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Application Number Priority Date Filing Date Title
CN201510829576.3A CN105249136A (en) 2015-11-25 2015-11-25 Preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials

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CN105249136A true CN105249136A (en) 2016-01-20

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108094825A (en) * 2017-12-30 2018-06-01 吴迪 A kind of method that food preservative is prepared based on Radix Glycyrrhizae
CN115868527A (en) * 2022-12-29 2023-03-31 西南林业大学 Novel plant preservative and preparation method and application thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108094825A (en) * 2017-12-30 2018-06-01 吴迪 A kind of method that food preservative is prepared based on Radix Glycyrrhizae
CN115868527A (en) * 2022-12-29 2023-03-31 西南林业大学 Novel plant preservative and preparation method and application thereof
CN115868527B (en) * 2022-12-29 2024-05-10 西南林业大学 Plant preservative and preparation method and application thereof

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Application publication date: 20160120