CN105660820A - Composite preservative containing bamboo leaf extract, for meat products - Google Patents
Composite preservative containing bamboo leaf extract, for meat products Download PDFInfo
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- CN105660820A CN105660820A CN201610014668.0A CN201610014668A CN105660820A CN 105660820 A CN105660820 A CN 105660820A CN 201610014668 A CN201610014668 A CN 201610014668A CN 105660820 A CN105660820 A CN 105660820A
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- folium bambosae
- bamboo leaf
- bambosae extract
- meat product
- compound preservative
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- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (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 provides a composite preservative containing a bamboo leaf extract, for meat products, and belongs to the field of corrosion prevention for foods. The preservative is compounded from nisin, tea polyphenols, chitosan and the bamboo leaf extract, and is suitable for corrosion prevention and fresh keeping for meat products. The preservative is good in heat stability, can effectively restrain and kill bacteria and funguses, including staphylococcus aureus, escherichia coli, bacillus subtilis, proteus, salmonella, mould, microzyme and the like, enables the meat products to keep original nutrient components, original flavor and original color, effectively prolongs the quality guarantee period of the products, and is good in fresh keeping effects.
Description
[technical field]
The present invention relates to food antiseptic technical field, it is specifically related to a kind of compound preservative of meat product containing Folium Bambosae extract.
[background technology]
According to statistics, the whole world has the food of 20%～30% to go bad because of various corruption every year. Putrid and deteriorated reason comprises the big factor of physics, chemistry, enzyme and microorganism four. Wherein, microbiological factor is topmost reason. For extending the food preservation phase, people adopt different methods make microorganism loses its active, delay or stop it grow, interpolation food preservatives is exactly easily and effectively a kind of and the method that is generally used. Food preservatives is additive essential in food-processing, storage, should have residual nontoxic, few, the feature such as efficient, harmless. And in the food industry, people, as food preservatives, is known from experience and produces certain toxic side effect by conventional phenylformic acid, Sorbic Acid and the chemosynthesis product such as salt and parabens thereof. Therefore, find from animals and plants, extract the focus that antiseptics for natural food becomes the research and development of current food preservatives.
Meat product is as a wherein series products of food processing field, sanitas is also additive indispensable in its process of manufacture, at present, aseptic technic about meat product all once had report in pertinent literature, and great majority are all carry out technology for preservative effect that is a certain or certain type sanitas to probe into. Meat product preservative can be divided into the big class of synthetic preservative and natural antiseptic agent two by its source, and synthetic preservative is due to its good stability, and combined coefficient height, it may also be useful to convenient and have the features such as good fungistatic effect, occupies an leading position in food antiseptic field always; Along with improving constantly of living standard, people start to seek the food antiseptic approach of more highly effective and safe, and the advantage of natural antiseptic agent highlights day by day, but, it is low often to there is extraction yield in natural antiseptic agent, and purifying difficulty is big, the problem such as scope of restraining fungi and limited efficiency. Therefore, though natural antiseptic agent safety non-toxic, its overall advantage on preservative effect is still not as good as synthetic preservative. In sum, single sanitas has become the inexorable trend of food antiseptic to the transition of compound preservative, and NEW TYPE OF COMPOSITE sanitas more adapts to current rot-resistant technical requirements, and becomes the inexorable trend of meat product industry.
[summary of the invention]
The goal of the invention of the present invention is: for above-mentioned Problems existing, the present invention provides a kind of compound preservative of meat product containing Folium Bambosae extract, its Heat stability is good, but and can effectively kill bacterium and the fungies such as streptococcus aureus, intestinal bacteria, subtilis, Bacillus proteus, Salmonellas, mould, yeast, meat product is made to keep original nutrition, local flavor, color and luster, effectively extending shelf life of products, corrosion-resistanting fresh-keeping effect is good.
In order to realize above-mentioned purpose, the technical solution used in the present invention is as follows:
A compound preservative of meat product containing Folium Bambosae extract, described compound preservative is mixed by following raw material: nisin 2-5kg, tea-polyphenol 2-5kg, chitosan 10-60kg, Folium Bambosae extract 10-100kg.
As a modification of the present invention, described compound preservative is mixed by following raw material: nisin 3-4kg, tea-polyphenol 3-5kg, chitosan 20-40kg, Folium Bambosae extract 30-80kg.
Another kind as the present invention improves, and the preparation method of described Folium Bambosae extract is:
Step 1): after the leaf of bamboo is cleaned, it is placed in 50 DEG C, baking oven and dries 2 hours, take out described oven dry bamboo leaf powder and be broken to 60-80 order, obtain bamboo leaf powder;
Step 2): by step 1) in obtained bamboo leaf powder input reflux, be equipped with toward described in the device of bamboo leaf powder and add ethanolic soln, immersion 40-60min;
Step 3): by step 2) process refluxing extraction in the bamboo leaf powder ethanolic soln input ultrasonic water bath device obtained, collect gained extracting solution, after being filtered to remove impurity, by gained filtrate input rotary evaporation concentrate to filter liquor concentration be 70-75%, again concentrated solution is inputted and Minton dryer is dried to water content 5%, obtain described Folium Bambosae extract.
Another as the present invention is improved, and described ethanolic soln add-on is: 1kg bamboo leaf powder: 15-20L ethanolic soln
Another as the present invention is improved, and described ethanol solution concentration is the aqueous ethanolic solution of 50-80%.
Another as the present invention is improved, and described reflux extracting time is 1-1.5 hour, and Extracting temperature is 50-60 DEG C.
The antibacterial preservative activity of each component of the present invention is as follows:
Nisin, also known as Nisin or nisin. Nisin is the peptide material that some streptococcus acidi lactici of N-type serum synthesizes in metabolic process and secretes, it can suppress to cause gram positive bacterium and the microbial spores of food spoilage effectively, such as staphylococcus, suis, Bacterium lacticum, micrococcus, leukonid, genus bacillus etc., can be used for the anti-corrosive fresh-keeping of the various food such as milk-product, tinned food, vegetable protein food, meat product and alcoholic beverage.
Tea-polyphenol is a kind of natural polyphenol class material extracted from tealeaves, has the ability of good anti-oxidant and scavenging free radicals. The aerobic bacillus of Gram-negative and coccus, facultative anaerobic bacteria, coccus and coccobacillus, gram-positive cocci, genus bacillus there is obvious restraining effect. Meanwhile, tea-polyphenol can also effectively suppress the pathogenic bacterium of enteron aisle, and bifidus bacillus is had promoter action, improves the Tiny ecosystem of human intestinal, strengthens the immunologic function of enteron aisle, is a kind of desirable antiseptics for natural food.
Chitosan is a kind of multi-usage biological polymer that glucosamine and 2-Acetamido-2-deoxy-D-glucose are formed by connecting by β-1,4 key, is also natural polymer the abundantest in crustaceans, insect and Mycophyta. Chitosan has resistance of wide spectrum for multiple food source property filamentous fungus, yeast, bacterium etc., and has good lipoid peroxidization resistant, can be used for the fresh-keeping and anticorrosion of the fruit food such as vegetables, meat product.
The composition of Folium Bambosae extract is comparatively complicated, and related researcher thinks that its anti-corrosion composition may be benzoquinone and derivative, polyose, flavones and phenols thereof. Intestinal bacteria, subtilis, streptococcus aureus, bacillus thuringiensis are had restraining effect widely by Folium Bambosae extract, and inhibition strengthens with extended durations of action and the rising using extract concentrations.Can be used for the preservation and antisepsis of beverage, meat product, soya-bean milk products, garden spgarden stuff etc.
Adopt technical scheme provided by the present invention can obtain following useful effect:
1, materials safety selected by the present invention has no side effect, and each composition has synergy on fungistatic effect, each type can be effectively suppressed to cause bacterium and the fungi of meat product corruption, microbial spores also had good restraining effect simultaneously, can effectively improve the corrosion-resistanting fresh-keeping effect of meat product, extend the shelf-lives of meat product.
2, the present invention selects Folium Bambosae extract as raw material, it is possible to while ensureing fungistatic effect, effectively reduces the use of chemosynthesis additive, and leaf of bamboo wide material sources, safety non-toxic.
3, Folium Bambosae extract preparation method provided by the present invention can effectively extract the antipathogenic composition in the leaf of bamboo, and extracting method is simple, environment-friendly high-efficiency.
4, this sanitas has thermostability height, the feature that antibacterial persistence is good, and for destroying the nutritive ingredient of meat product during meat product anticorrosion, affects its local flavor, color and luster and mouthfeel, simultaneously easy to use, is easy to add.
[embodiment]
The present invention discloses a kind of compound preservative of meat product containing Folium Bambosae extract, this sanitas is possible not only to each bacterioid and the fungi that effectively suppress to cause meat product corruption, and thermostability height, antibacterial persistence is good, for the nutritive ingredient of meat product can not be destroyed during meat product anticorrosion, affect its local flavor, color and luster and mouthfeel. Below by way of specific embodiment, the invention will be further described.
Embodiment 1
A compound preservative of meat product containing Folium Bambosae extract, described compound preservative is mixed by following raw material: nisin 2kg, tea-polyphenol 5kg, chitosan 10kg, Folium Bambosae extract 10kg.
The preparation method of Folium Bambosae extract described in this sanitas is:
Step 1): after the leaf of bamboo is cleaned, it is placed in 50 DEG C, baking oven and dries 2 hours, take out described oven dry bamboo leaf powder and be broken to 60 orders, obtain bamboo leaf powder;
Step 2): by step 1) in obtained bamboo leaf powder input reflux, in 1kg bamboo leaf powder: the ratio of 15L aqueous ethanolic solution, the aqueous ethanolic solution adding 50% is housed toward described in the device of bamboo leaf powder, immersion 40min;
Step 3): by step 2) process in the bamboo leaf powder aqueous ethanolic solution input ultrasonic water bath device obtained, refluxing extraction 1.5 hours at 60 DEG C, collect gained extracting solution, after being filtered to remove impurity, by gained filtrate input rotary evaporation concentrate to filter liquor concentration be 70%, being inputted by concentrated solution and being dried to water content in Minton dryer is 5%, obtains described Folium Bambosae extract.
Embodiment 2
A compound preservative of meat product containing Folium Bambosae extract, described compound preservative is mixed by following raw material: nisin 5kg, tea-polyphenol 2kg, chitosan 60kg, Folium Bambosae extract 100kg.
The preparation method of Folium Bambosae extract described in this sanitas is:
Step 1): after the leaf of bamboo is cleaned, it is placed in 50 DEG C, baking oven and dries 2 hours, take out described oven dry bamboo leaf powder and be broken to 80 orders, obtain bamboo leaf powder;
Step 2): by step 1) in obtained bamboo leaf powder input reflux, in 1kg bamboo leaf powder: the ratio of 20L aqueous ethanolic solution, the aqueous ethanolic solution adding 80% is housed toward described in the device of bamboo leaf powder, immersion 60min;
Step 3): by step 2) process in the bamboo leaf powder aqueous ethanolic solution input ultrasonic water bath device obtained, refluxing extraction 1 hour at 50 DEG C, collect gained extracting solution, after being filtered to remove impurity, by gained filtrate input rotary evaporation concentrate to filter liquor concentration be 70%, being inputted by concentrated solution and being dried to water content in Minton dryer is 4%, obtains described Folium Bambosae extract.
Embodiment 3
A compound preservative of meat product containing Folium Bambosae extract, described compound preservative is made up of following raw material: nisin 3kg, tea-polyphenol 3kg, chitosan 20kg, Folium Bambosae extract 30kg.
The preparation method of Folium Bambosae extract described in this sanitas is:
Step 1): after the leaf of bamboo is cleaned, it is placed in 50 DEG C, baking oven and dries 2 hours, take out described oven dry bamboo leaf powder and be broken to 60 orders, obtain bamboo leaf powder;
Step 2): by step 1) in obtained bamboo leaf powder input reflux, in 1kg bamboo leaf powder: the ratio of 15L aqueous ethanolic solution, the aqueous ethanolic solution adding 60% is housed toward described in the device of bamboo leaf powder, immersion 40min;
Step 3): by step 2) process in the bamboo leaf powder aqueous ethanolic solution input ultrasonic water bath device obtained, refluxing extraction 1.5 hours at 50 DEG C, collect gained extracting solution, after being filtered to remove impurity, by gained filtrate input rotary evaporation concentrate to filter liquor concentration be 75%, being inputted by concentrated solution and being dried to water content in Minton dryer is 3%, obtains described Folium Bambosae extract.
Embodiment 4
A compound preservative of meat product containing Folium Bambosae extract, described compound preservative is made up of following raw material: nisin 4kg, tea-polyphenol 5kg, chitosan 40kg, Folium Bambosae extract 80kg.
The preparation method of Folium Bambosae extract described in this sanitas is:
Step 1): after the leaf of bamboo is cleaned, it is placed in 50 DEG C, baking oven and dries 2 hours, take out described oven dry bamboo leaf powder and be broken to 80 orders, obtain bamboo leaf powder;
Step 2): by step 1) in obtained bamboo leaf powder input reflux, in 1kg bamboo leaf powder: the ratio of 20L aqueous ethanolic solution, the aqueous ethanolic solution adding 70% is housed toward described in the device of bamboo leaf powder, immersion 50min;
Step 3): by step 2) process in the bamboo leaf powder aqueous ethanolic solution input ultrasonic water bath device obtained, refluxing extraction 1.5 hours at 55 DEG C, collect gained extracting solution, after being filtered to remove impurity, by gained filtrate input rotary evaporation concentrate to filter liquor concentration be 75%, being inputted by concentrated solution and being dried to water content in Minton dryer is 4.5%, obtains described Folium Bambosae extract.
Comparative example 1
A kind of compound preservative of meat product, described compound preservative is made up of following raw material: nisin 4kg, tea-polyphenol 5kg, chitosan 40kg.
Comparative example 2
A kind of compound preservative of meat product, described compound preservative is made up of following raw material: nisin 4kg, tea-polyphenol 5kg.
Comparative example 3
A kind of compound preservative of meat product, described compound preservative is made up of following raw material: tea-polyphenol 5kg, chitosan 40kg.
Comparative example 4
A kind of compound preservative of meat product, described compound preservative is made up of following raw material: nisin 4kg, chitosan 40kg.
Embodiment 1-4 sanitas is as shown in table 1 to the restraining effect of common bacterial classification; Pertinent regulations according to China's food safety regulation, nisin and chitosan are as meat product additive, the two addition can not be greater than 0.5g/kg and 6.0g/kg respectively, definitions relevant is not done for tea-polyphenol and Folium Bambosae extract, the present inventor in the scope not exceeding regulation addition, by as shown in table 2 for the antiseptic and inhibiting bacteria function effect comparison that embodiment 1-4 sanitas and comparative example 1-4 sanitas are used for luncheon meat.
Table 1 embodiment sanitas is to the restraining effect of common bacteria
Table 2 embodiment sanitas and comparative example sanitas are used for luncheon meat antiseptic and inhibiting bacteria function effect (37 DEG C)
By table 1 data it will be seen that compound preservative proposed by the invention can effectively suppress to cause common bacteria and the fungi of meat product corruption;By table 2 data it will be seen that use this compound preservative anticorrosion for meat product, its preservative effect does not have the compound preservative preservative effect of Folium Bambosae extract better relatively, and the quality guaranteed period can extend 1-2 doubly; In sum, compound preservative proposed by the invention not only has fungistatic effect widely, and its preservative effect is better than conventional preservatives, it is possible to played by meat product effectively antibacterial, extends the effect of shelf-lives.
Above-mentioned explanation is the detailed explanation for the better possible embodiments of the present invention, but embodiment and be not used to limit the present invention patent application scope, the equal change or the modification that complete under technical spirit suggested by all the present invention are changed, and all should belong to the present invention and be contained patent scope.
Claims (6)
1. one kind contains the compound preservative of meat product of Folium Bambosae extract, it is characterised in that described compound preservative is mixed by following raw material: nisin 2-5kg, tea-polyphenol 2-5kg, chitosan 10-60kg, Folium Bambosae extract 10-100kg.
2. the compound preservative of meat product containing Folium Bambosae extract according to claim 1, it is characterised in that: described compound preservative is mixed by following raw material: nisin 3-4kg, tea-polyphenol 3-5kg, chitosan 20-40kg, Folium Bambosae extract 30-80kg.
3. the compound preservative of meat product containing Folium Bambosae extract according to claim 1 and 2, it is characterised in that described Folium Bambosae extract prepares and obtain by following method:
Step 1): after the leaf of bamboo is cleaned, it is placed in 50 DEG C, baking oven and dries 2 hours, take out described oven dry bamboo leaf powder and be broken to 60-80 order, obtain bamboo leaf powder;
Step 2): by step 1) in obtained bamboo leaf powder input reflux, be equipped with toward described in the device of bamboo leaf powder and add ethanolic soln, immersion 40-60min;
Step 3): by step 2) process refluxing extraction in the bamboo leaf powder ethanolic soln input ultrasonic water bath device obtained, collect gained extracting solution, after being filtered to remove impurity, by gained filtrate input rotary evaporation concentrate to filter liquor concentration be 70-75%, being inputted by concentrated solution and being dried to water content in Minton dryer is less than 5%, obtains described Folium Bambosae extract.
4. the compound preservative of meat product containing Folium Bambosae extract according to claim 3, it is characterised in that: the add-on of the ethanolic soln in described step (2) is: every 1kg bamboo leaf powder adds 15-20L ethanolic soln.
5. according to claim 3 or 4 containing the compound preservative of meat product of Folium Bambosae extract, it is characterised in that: the concentration of the ethanolic soln in described step (2) is 50-80%.
6. the compound preservative of meat product containing Folium Bambosae extract according to claim 3, it is characterised in that: described reflux extracting time is 1-1.5 hour, and Extracting temperature is 50-60 DEG C.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173800A (en) * | 2016-06-29 | 2016-12-07 | 浙江科技学院 | A kind of food stage Folium Bambosae extract nanometer liposome and its preparation method and application |
| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
| CN106305975A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for clams |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN107439665A (en) * | 2017-09-20 | 2017-12-08 | 深圳前海无虾不欢餐饮管理有限公司 | The method of liquid nitrogen frozen cray |
| CN107549582A (en) * | 2016-07-01 | 2018-01-09 | 北京林业大学 | A kind of walnut polypeptide compound as antiseptic |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
| CN108902643A (en) * | 2018-06-29 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of biological food preservative and preparation method thereof |
| CN109287732A (en) * | 2018-12-12 | 2019-02-01 | 江苏经贸职业技术学院 | A kind of cold fresh meat bacteriostatic agent and preparation method |
| CN110789850A (en) * | 2019-10-12 | 2020-02-14 | 宝应县永佳米业有限公司 | Germ rice fresh-keeping packaging storage method |
| CN112042731A (en) * | 2020-09-27 | 2020-12-08 | 蚌埠学院 | Efficient composite water-retaining agent for sheep carcasses, preparation process and application |
| CN112971000A (en) * | 2021-02-05 | 2021-06-18 | 河南欧禾生物科技有限公司 | Compound liquid food preservative extracted from plants |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173800A (en) * | 2016-06-29 | 2016-12-07 | 浙江科技学院 | A kind of food stage Folium Bambosae extract nanometer liposome and its preparation method and application |
| CN107549582B (en) * | 2016-07-01 | 2020-12-01 | 北京林业大学 | Walnut polypeptide compound used as antibacterial agent |
| CN107549582A (en) * | 2016-07-01 | 2018-01-09 | 北京林业大学 | A kind of walnut polypeptide compound as antiseptic |
| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
| CN106305975A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for clams |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN107439665A (en) * | 2017-09-20 | 2017-12-08 | 深圳前海无虾不欢餐饮管理有限公司 | The method of liquid nitrogen frozen cray |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
| CN108902643A (en) * | 2018-06-29 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of biological food preservative and preparation method thereof |
| CN109287732A (en) * | 2018-12-12 | 2019-02-01 | 江苏经贸职业技术学院 | A kind of cold fresh meat bacteriostatic agent and preparation method |
| CN110789850A (en) * | 2019-10-12 | 2020-02-14 | 宝应县永佳米业有限公司 | Germ rice fresh-keeping packaging storage method |
| CN112042731A (en) * | 2020-09-27 | 2020-12-08 | 蚌埠学院 | Efficient composite water-retaining agent for sheep carcasses, preparation process and application |
| CN112971000A (en) * | 2021-02-05 | 2021-06-18 | 河南欧禾生物科技有限公司 | Compound liquid food preservative extracted from plants |
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