CN105638869A - Compound food preservative and preparation method thereof - Google Patents
Compound food preservative and preparation method thereof Download PDFInfo
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- CN105638869A CN105638869A CN201610011399.2A CN201610011399A CN105638869A CN 105638869 A CN105638869 A CN 105638869A CN 201610011399 A CN201610011399 A CN 201610011399A CN 105638869 A CN105638869 A CN 105638869A
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000019249 food preservative Nutrition 0.000 title abstract description 5
- 239000005452 food preservative Substances 0.000 title abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 92
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 102000016943 Muramidase Human genes 0.000 claims abstract description 43
- 108010014251 Muramidase Proteins 0.000 claims abstract description 43
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 43
- 239000004325 lysozyme Substances 0.000 claims abstract description 43
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 43
- 229960000274 lysozyme Drugs 0.000 claims abstract description 43
- 241000219475 Bougainvillea Species 0.000 claims abstract description 34
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 31
- 239000000661 sodium alginate Substances 0.000 claims abstract description 31
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 31
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 14
- 239000000679 carrageenan Substances 0.000 claims abstract description 14
- 229920001525 carrageenan Polymers 0.000 claims abstract description 14
- 229940113118 carrageenan Drugs 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 14
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 70
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 54
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 50
- 239000003795 chemical substances by application Substances 0.000 claims description 47
- 235000013305 food Nutrition 0.000 claims description 46
- 239000000243 solution Substances 0.000 claims description 35
- 241000628997 Flos Species 0.000 claims description 31
- 239000011259 mixed solution Substances 0.000 claims description 22
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 20
- 238000002481 ethanol extraction Methods 0.000 claims description 20
- 239000003208 petroleum Substances 0.000 claims description 20
- 238000010828 elution Methods 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 14
- 229940014259 gelatin Drugs 0.000 claims description 13
- 230000001476 alcoholic effect Effects 0.000 claims description 11
- 241000220259 Raphanus Species 0.000 claims description 10
- 238000004090 dissolution Methods 0.000 claims description 10
- 238000004821 distillation Methods 0.000 claims description 10
- 239000012259 ether extract Substances 0.000 claims description 10
- 238000011010 flushing procedure Methods 0.000 claims description 10
- 239000011347 resin Substances 0.000 claims description 10
- 229920005989 resin Polymers 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 239000003480 eluent Substances 0.000 claims description 5
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- 239000002994 raw material Substances 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
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- 230000000694 effects Effects 0.000 abstract description 12
- 238000004321 preservation Methods 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 235000010082 Averrhoa carambola Nutrition 0.000 abstract 2
- 240000006063 Averrhoa carambola Species 0.000 abstract 2
- 230000017259 schizogony Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 238000013019 agitation Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 3
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- 230000003260 anti-sepsis Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 210000001672 ovary Anatomy 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
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- 241000283690 Bos taurus Species 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 241000219469 Nyctaginaceae Species 0.000 description 1
- 241000208165 Oxalidaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
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- 244000144987 brood Species 0.000 description 1
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- 229930002868 chlorophyll a Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229930002869 chlorophyll b Natural products 0.000 description 1
- NSMUHPMZFPKNMZ-VBYMZDBQSA-M chlorophyll b Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C=O)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 NSMUHPMZFPKNMZ-VBYMZDBQSA-M 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
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- 235000018219 lavender Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
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Classifications
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a compound food preservative and a preparation method thereof. According to the compound food preservative, each liter of water contains the following components by weight: 0.5g-2.5g of sodium alginate, 0.2g-7.5g of gelatin, 0.2g-7.5g of carrageenan, 0.2g-7.5g of xanthan gum, 0.1g-1.5g of lysozyme, 15g-25g of a carambola leaf extract and 15g-25g of a bougainvillea flower extract. The synergetic carambola leaf extract and bougainvillea flower extract can generate substances capable of interdicting schizogony of bacteria in the presence of lysozyme, and therefore the compound food preservative which has a good preservation effect and is mainly produced from natural extracts can be obtained.
Description
Technical field
The invention belongs to food antiseptic preservation field, be specifically related to a kind of compound food fresh-keeping agent and preparation method thereof.
Background technology
Food preservative is segmented into two big classes, i.e. chemosynthesis class and natural class antistaling agent. For a long time, people mainly use the chemosynthesis class antistaling agent preserving fruit and vegetable utilizing to storage. Although the preservation and antisepsis effect of chemosynthesis class antistaling agent is better, but a lot of synthetics confrontation health has certain toxic and side effects. Therefore, people start attention to turn to natural class antistaling agent, and natural plant extracts becomes people and studies the emphasis of concern.
Folium Averrhoae Carambolae is the leaf of Oxalidaceae plant Fructus Averrhoae Carambolae. The whole year all can gather, using fresh herb or dry. Former plant Fructus Averrhoae Carambolae is arbor, high 5-12m. Sprout is by pubescence and little hole skin. Imparipinnate leaf; Common petiole and rachis, by hair, have 5-11 piece of lobule, are about 13cm; Lobule is avette to oval, long 3-6cm, wide about 3cm, and tip is tapering, base portion deflection. Panicle is born on axil or old branch, is about 3cm; Calyx 5, reddish violet, imbricate arranges, and is about 3mm; Corolla is closely bell, and white, to lavender, is about 5mm, petal obovate, contorted arrangement; Stamen 10, wherein 5 pieces shorter and without flower pesticide, filigree base portion symphysis; Ovary 5 Room, has 5 rib grooves, and every room ovule is most. Berry ovum shape or ellipticity, long 5-8cm, pistac, smooth, have 3-5 aliform rib. The month at florescence 7-8, fruit month phase 8-9. Cultivate by gardens or village more. It is distributed in Fujian, Taiwan, Guangdong, Hainan, Guangxi, Yunnan.
Flos Bougainvillea Glabrae is the flower of Nyctaginaceae Plant Light Flos Bougainvillea Glabrae. Lower flower is adopted in various places when blooming, and dries standby. Former Plant Light Flos Bougainvillea Glabrae is climbing shrub. Stem is sturdy, and branch is often sagging, has the raw straight thrust of axil. Leaf alternate; There is handle, be about 1-2.5cm; Blade papery, avette to ovum shape lanceolar or wealthy avette, long 5-10cm, wide 3-6cm, tip is tapering, basal circular or wealthy wedge shape, Quan Yuan, and surface is without hair, and the back side has pubescence at the beginning. Hua Dingsheng, usual 3 pieces bunches of cattle in bract, the middle arteries and veins symphysis of bennet and bract; Bract 3 pieces, lobate, kermesinus or purple, Long Circle ovalisation, long 3-5cm, wide 2-4cm; Perianth tube length 2cm, light green, there is pubescence, top 5 is shallow to be split; Stamen 6-8, built-in; Ovary is upper, 1 carpel, Room 1, and style side is raw, wire, stigma point. Achene has 5 ribs. Seed has endosperm. Between florescence Winter-Spring, the month at florescence 3-7 of North China greenhouse production.Greenhouse, park, various places is often cultivated. It is distributed in Fujian, Guangdong, Hainan, Guangxi, Yunnan.
Summary of the invention
It is an object of the invention to provide a kind of compound food fresh-keeping agent, the preparation method of this compound food fresh-keeping agent and purposes.
Above-mentioned purpose is achieved by the following technical solution:
A kind of compound food fresh-keeping agent, comprises following raw material: by weight, and the water of every 1L comprises sodium alginate 0.5��2.5g, gelatin 0.2��7.5g, carrageenan 0.2��7.5g, xanthan gum 0.2��7.5g, lysozyme 0.1��1.5g, Folium Averrhoae Carambolae extract 15-25g, Flos Bougainvillea Glabrae extract 15-25g;
The preparation method of described Folium Averrhoae Carambolae extract is: dry Folium Averrhoae Carambolae is pulverized by (a), with 70��80% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; (c) n-butyl alcohol extract water dissolution, filter, filtrate is with D101 macroporous resin enrichment active component, first remove big polar component with 6��8 column volumes of 10��15% alcohol flushing, again with 8��10 column volumes of 65��75% ethanol elution, collect 65��75% ethanol elution, concentrating under reduced pressure, spray drying and get final product;
The preparation method of described Flos Bougainvillea Glabrae extract is: dry Flos Bougainvillea Glabrae is pulverized by (a), with 55��65% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; (c) n-butyl alcohol extract water dissolution, filter, with AB-8 macroporous resin enrichment active component, first remove big polar component with 4��6 column volumes of 5��10% alcohol flushing, again with 8��10 column volumes of 50��55% ethanol elution, collect 50��55% eluents, concentrating under reduced pressure, spray drying and get final product.
Further, the preparation method of described Folium Averrhoae Carambolae extract is: dry Folium Averrhoae Carambolae is pulverized by (a), with 75% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; C () n-butyl alcohol extract water dissolution, filters, filtrate is with D101 macroporous resin enrichment active component, first remove big polar component with 8 column volumes of 10% alcohol flushing, then with 8 column volumes of 70% ethanol elution, collect 70% ethanol elution, concentrating under reduced pressure, spray drying and get final product.
Further, the preparation method of described Flos Bougainvillea Glabrae extract is: dry Flos Bougainvillea Glabrae is pulverized by (a), with 60% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; C () n-butyl alcohol extract water dissolution, filters, with AB-8 macroporous resin enrichment active component, first remove big polar component with 5 column volumes of 8% alcohol flushing, then with 10 column volumes of 50% ethanol elution, collect 50% eluent, concentrating under reduced pressure, spray drying and get final product.
Further, described lysozyme is one or more the mixture in egg white lysozyme and plant lysozyme.
Further, described plant lysozyme is RAPHANUS SATIVUA LYSOZYME or Fructus Hordei Vulgaris lysozyme.
The preparation method of above-mentioned compound food fresh-keeping agent, comprises the steps: (1) preparation sodium alginate soln, adds gelatin, carrageenan and xanthan gum and be mixed to form colloidal sol in described sodium alginate soln; (2) Folium Averrhoae Carambolae extract and Flos Bougainvillea Glabrae extract are configured to extract solution, add lysozyme after mix homogeneously and form mixed solution; (3) described mixed solution is slowly added in described colloidal sol and is mixed to form suspension.
Further, in step (3), it is 0.5-1mL/min that described mixed solution joins the speed in described colloidal sol.
The application in food fresh keeping of the described compound food fresh-keeping agent, impregnated in compound food fresh-keeping agent dry after 5-30min by food.
Beneficial effects of the present invention:
(1) compound food fresh-keeping agent primary raw material of the present invention is natural extract-Flos Bougainvillea Glabrae extract and Folium Averrhoae Carambolae extract, without influence on health. And, applicant is it have been investigated that the antistaling agent of the present invention has significant fresh-keeping effect, and this has significant antiseptic effect mainly due to the Flos Bougainvillea Glabrae extract of above-mentioned content and the material of Folium Averrhoae Carambolae extract and lysozyme formation. It addition, applicant is it have been investigated that Flos Bougainvillea Glabrae extract and Folium Averrhoae Carambolae extract have synergism, its combined effect effect is much larger than the anti-corrosive fresh-keeping effect of any one extract.
(2) preparation method of compound food fresh-keeping agent of the present invention, after Folium Averrhoae Carambolae extract, Flos Bougainvillea Glabrae extract are individually mixed with lysozyme, the mixed solution of formation is slowly added in the colloidal sol substrate that sodium alginate soln, gelatin, carrageenan and xanthan gum are mixed to form, make dispersed in substrate have mixed solution, thus obtaining homogeneous compound food fresh-keeping agent, performance when making this antistaling agent use is more stable.
Detailed description of the invention
Lysozyme in the raw material of compound food fresh-keeping agent of the present invention is one or more the mixture in egg white lysozyme or plant lysozyme; Wherein plant lysozyme can be isolated lysozyme from the plants such as Fructus Chaenomelis, Fructus Fici, Radix Brassicae rapae, Fructus Hordei Vulgaris, Radix Raphani, Fructus Cucumidis sativi, present invention preferably uses RAPHANUS SATIVUA LYSOZYME and Fructus Hordei Vulgaris lysozyme. Agents useful for same of the present invention, material without specified otherwise outside, be conventional reagent, the material that directly can buy from market. Ethanol is food-grade ethanol. The sodium alginate, each brood lac class that use are food grade raw material, meet national standard. The lysozyme used is analytical pure product. The alcoholic solution of variable concentrations is concentration expressed in percentage by volume.
Folium Averrhoae Carambolae method for preparing extractive of the present invention is: the Folium Averrhoae Carambolae dried by 10kg is pulverized, and with 75% alcoholic solution circumfluence distillation (25L �� 3 time), merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution (2L) without alcohol taste; Gained ethanol extraction concentrated solution is diluted with water to 3L, extract with petroleum ether (3L �� 3 time), ethyl acetate (3L �� 3 time) and water saturated n-butyl alcohol (3L �� 3 time) successively, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; N-butyl alcohol extract water dissolution, medical absorbent cotton filters, use D101 macroporous resin enrichment, first remove big polar component with 8 column volumes of 10% alcohol flushing, again with 8 column volumes of 70% ethanol elution, collecting 70% ethanol elution, concentrating under reduced pressure, namely spray drying obtains Folium Averrhoae Carambolae extract (675g).
Flos Bougainvillea Glabrae method for preparing extractive of the present invention is: by broken for dry for 10kg leaf pollen, with 60% alcoholic solution circumfluence distillation (25L �� 3 time), merging filtrate, be concentrated into and obtain ethanol extraction concentrated solution (3L) without alcohol taste; Gained ethanol extraction concentrated solution is extracted with petroleum ether (3L �� 3 time), ethyl acetate (3L �� 3 time) and water saturated n-butyl alcohol (3L �� 3 time) successively, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; N-butyl alcohol extract water dissolution, medical absorbent cotton filters, with AB-8 type macroporous resin enrichment active component, first remove polysaccharide with 5 column volumes of 8% alcohol flushing, again with 10 column volumes of 50% ethanol elution, collecting 50% eluent, concentrating under reduced pressure, namely spray drying obtains Flos Bougainvillea Glabrae extract (438g).
Below in conjunction with specific embodiment, compound food fresh-keeping agent of the present invention is elaborated.
Embodiment 1: the making of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 20g Folium Averrhoae Carambolae extract and 20g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 1.
Embodiment 2: the making of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 15g Folium Averrhoae Carambolae extract and 25g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 2.
Embodiment 3: the making of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 25g Folium Averrhoae Carambolae extract and 15g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 3.
Embodiment 4: the making (contrast test 1) of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 10g Folium Averrhoae Carambolae extract and 30g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 4.
Embodiment 5: the making (contrast test 2) of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 30g Folium Averrhoae Carambolae extract and 10g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 5.
Embodiment 6: the making (contrast test 3) of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 5g Folium Averrhoae Carambolae extract and 35g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 6.
Embodiment 7: the making (contrast test 4) of compound food fresh-keeping agent
(1) in 500mL water, add 1.5g sodium alginate, prepare sodium alginate soln, in sodium alginate soln, add 3.8g gelatin, 3.8g carrageenan and 3.8g xanthan gum be mixed to form colloidal sol;
(2) 35g Folium Averrhoae Carambolae extract and 5g Flos Bougainvillea Glabrae extract being added in 500mL water, be configured to mixed extract, the Fructus Hordei Vulgaris lysozyme of the RAPHANUS SATIVUA LYSOZYME and 0.4g that add 0.4g after mixing continues to be mixed to form mixed solution;
(3) above-mentioned mixed solution is added dropwise to the speed of 0.8mL/s under mechanical agitation in the colloidal sol of step (1) and mixes, obtain compound food fresh-keeping agent 7.
In embodiment 1��7, sodium alginate addition can adjust within the scope of 0.5��2.5g, gelatin addition can adjust within the scope of 0.2��7.5g, carrageenan addition can adjust within the scope of 0.2��7.5g, xanthan gum addition can adjust within the scope of 0.2��7.5g, and lysozyme addition can adjust within the scope of 0.1��1.5g. Under the premise that Folium Averrhoae Carambolae extract and Flos Bougainvillea Glabrae extractive content are certain, said components adjustment within the specific limits is little to corrosion-resistanting fresh-keeping effect change.
Embodiment 8: measure the fresh-keeping effect of 1��7 pair of varieties of food items of antistaling agent
Immerse the cherry tomato cleaned up, Fructus Cucumidis sativi and three kinds of food of Carnis Sus domestica respectively antistaling agent 1��7 to take out after 30min dry and namely complete to process. Mensuration processes the forward and backward weight-loss ratio of 20 days cherry tomato of placement naturally, Vc content, titratable acid content, healthy fruit and soluble solid content, and result is in Table 1. Mensuration processes the forward and backward weight-loss ratio of 20 days Fructus Cucumidiss sativi of placement naturally, Chlorophyll-a Content, content of chlorophyll b, healthy fruit and soluble solid content, and result is in Table 2. Mensuration processes the forward and backward logarithm value of total number of bacteria of 20 days Carnis Sus domestica of placement naturally, pH value, fat oxidation degree, tenderness and sensory evaluation scores, and result is in Table 3.
The above-mentioned temperature naturally placed is 20-25 DEG C.
Table 1 process before, process after naturally placement 20 days cherry tomato character
Table 2 process before, process after naturally placement 20 days Fructus Cucumidiss sativi character
Table 3 process before, process after naturally placement 20 days Carnis Sus domestica character
* sensory evaluation scores carries out according to standard GB/T 2707-94,5 valuation officers carry out evaluation marking, average.PH value is evaluated according to standard GB/T/9692.5.1998.
By table 1-3 result it can be seen that antistaling agent 1-3 has significant fresh-keeping effect, illustrate that Folium Averrhoae Carambolae extract and Flos Bougainvillea Glabrae extract can effectively block antibacterial schizogamy, thus effectively preventing the food spoilages such as water fruits and vegetables and poultry. Embodiment 4-7 is the unitary variant contrast test with embodiment 1, it can be seen that when Folium Averrhoae Carambolae extract and the arbitrary single extract amount of Flos Bougainvillea Glabrae extract are greatly or amount is few, its preservation and antisepsis effect all substantially dies down. Integrated embodiment 1��7 it can be seen that there is certain synergism between Folium Averrhoae Carambolae extract and Flos Bougainvillea Glabrae extract, the ratio of the two content within the specific limits time the corrosion-resistanting fresh-keeping effect of compound food fresh-keeping agent prepared best.
The effect of above-described embodiment indicates that the essentiality content of the present invention, but does not limit protection scope of the present invention with this. It will be understood by those within the art that, it is possible to technical scheme is modified or equivalent replacement, without deviating from essence and the protection domain of technical solution of the present invention.
Claims (8)
1. a compound food fresh-keeping agent, it is characterized in that comprising following raw material: by weight, the water of every 1L comprises sodium alginate 0.5��2.5g, gelatin 0.2��7.5g, carrageenan 0.2��7.5g, xanthan gum 0.2��7.5g, lysozyme 0.1��1.5g, Folium Averrhoae Carambolae extract 15��25g, Flos Bougainvillea Glabrae extract 15��25g;
The preparation method of described Folium Averrhoae Carambolae extract is: dry Folium Averrhoae Carambolae is pulverized by (a), with 70��80% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; (c) n-butyl alcohol extract water dissolution, filter, filtrate is with D101 macroporous resin enrichment active component, first remove big polar component with 6��8 column volumes of 10��15% alcohol flushing, again with 8��10 column volumes of 65��75% ethanol elution, collect 65��75% ethanol elution, concentrating under reduced pressure, spray drying and get final product;
The preparation method of described Flos Bougainvillea Glabrae extract is: dry Flos Bougainvillea Glabrae is pulverized by (a), with 55��65% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; (c) n-butyl alcohol extract water dissolution, filter, with AB-8 macroporous resin enrichment active component, first remove big polar component with 4��6 column volumes of 5��10% alcohol flushing, again with 8��10 column volumes of 50��55% ethanol elution, collect 50��55% eluents, concentrating under reduced pressure, spray drying and get final product.
2. compound food fresh-keeping agent according to claim 1, it is characterized in that, the preparation method of described Folium Averrhoae Carambolae extract is: dry Folium Averrhoae Carambolae is pulverized by (a), with 75% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract;C () n-butyl alcohol extract water dissolution, filters, filtrate is with D101 macroporous resin enrichment active component, first remove big polar component with 8 column volumes of 10% alcohol flushing, then with 8 column volumes of 70% ethanol elution, collect 70% ethanol elution, concentrating under reduced pressure, spray drying and get final product.
3. compound food fresh-keeping agent according to claim 1, it is characterized in that, the preparation method of described Flos Bougainvillea Glabrae extract is: dry Flos Bougainvillea Glabrae is pulverized by (a), with 60% alcoholic solution circumfluence distillation, merging filtrate, is concentrated into and obtains ethanol extraction concentrated solution without alcohol taste; B (), by step (a) gained ethanol extraction concentrated solution dilute with water, successively with petroleum ether, ethyl acetate and water saturated n-butanol extraction, concentrating under reduced pressure, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract; C () n-butyl alcohol extract water dissolution, filters, with AB-8 macroporous resin enrichment active component, first remove big polar component with 5 column volumes of 8% alcohol flushing, then with 10 column volumes of 50% ethanol elution, collect 50% eluent, concentrating under reduced pressure, spray drying and get final product.
4. compound food fresh-keeping agent according to claim 1, it is characterised in that: described lysozyme is one or more the mixture in egg white lysozyme and plant lysozyme.
5. compound food fresh-keeping agent according to claim 4, it is characterised in that: described plant lysozyme is RAPHANUS SATIVUA LYSOZYME or Fructus Hordei Vulgaris lysozyme.
6. the preparation method of the arbitrary described compound food fresh-keeping agent of claim 1-5, it is characterised in that comprise the steps: (1) preparation sodium alginate soln, adds gelatin, carrageenan and xanthan gum in described sodium alginate soln and is mixed to form colloidal sol; (2) Folium Averrhoae Carambolae extract and Flos Bougainvillea Glabrae extract are configured to extract solution, add lysozyme after mix homogeneously and form mixed solution; (3) described mixed solution is slowly added in described colloidal sol and is mixed to form suspension.
7. the preparation method of compound food fresh-keeping agent according to claim 6, it is characterised in that: in step (3), it is 0.5��1mL/min that described mixed solution joins the speed in described colloidal sol.
8. the arbitrary described compound food fresh-keeping agent of claim 1-5 is for the purposes of food fresh keeping, be impregnated in by food in compound food fresh-keeping agent dry after 5��30min.
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| CN108902647A (en) * | 2018-07-26 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of natural food-preservative and preparation method thereof |
| CN114409971A (en) * | 2022-01-20 | 2022-04-29 | 浙江艾杰斯生物科技有限公司 | Lysozyme composite antibacterial preservative film for food |
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| CN105053174A (en) * | 2015-09-17 | 2015-11-18 | 邯郸学院 | Preparation method and application of plant source complex preservative |
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| CN105053174A (en) * | 2015-09-17 | 2015-11-18 | 邯郸学院 | Preparation method and application of plant source complex preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108902647A (en) * | 2018-07-26 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of natural food-preservative and preparation method thereof |
| CN114409971A (en) * | 2022-01-20 | 2022-04-29 | 浙江艾杰斯生物科技有限公司 | Lysozyme composite antibacterial preservative film for food |
| CN114409971B (en) * | 2022-01-20 | 2022-11-22 | 浙江艾杰斯生物科技有限公司 | Lysozyme composite antibacterial preservative film for food |
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