CN105661252A - Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods - Google Patents
Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods Download PDFInfo
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- CN105661252A CN105661252A CN201610039721.2A CN201610039721A CN105661252A CN 105661252 A CN105661252 A CN 105661252A CN 201610039721 A CN201610039721 A CN 201610039721A CN 105661252 A CN105661252 A CN 105661252A
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- extract
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- antiseptic
- bacteriostatic agent
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods.The antiseptic bacteriostatic agent is prepared from cassia bark extract, fennel extract, star anise extract, Ligusticum chuanxiong Hort.extract, wrinkled gianthyssop herb extract, laurel leaf extract, fineleaf schizonepeta herb extract, honeysuckle flower extract, cinnamon extract, perilla herb extract, tsaoko amomum fruit extract, lesser galangal rhizome extract and pricklyash peel extract by means of compounding.The antiseptic bacteriostatic agent does not affect food flavor, is natural and safe and is a highly practical biological food antiseptic bacteriostatic agent capable of inhibiting mould commonly seen in the soybean sauce and pickled vegetables.
Description
Technical field
The present invention relates to a kind of food additive, be specifically related to a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food.
Background technology
According to estimates, the whole world there are about the food of 10%～20% every year and is lost in various corruption, and food spoilage not only can make food lose nutritive value, also can cause alimentary toxicosis. Adding food preservative is a kind of method extending the food preservation time limit, and what use both at home and abroad at present is mostly anti-corruption dose of chemosynthesis, and human body is had certain toxic action by it. Therefore develop efficiency natural, safety non-toxic, stable performance, wide spectrum food additive particularly important.
Mildew it is said that in general, the corruption of soy sauce pickles shows as soy sauce pickles, show as the Mycoderma producing one layer of white or Lycoperdon polymorphum Vitt on its surface. This based food occur more for salt-toler ant yeast, such as pichia farinose, the inferior Dbaly yeast of the Chinese, Lu Shi combining yeast, salt raw combining yeast, aldehyde yeast, schizosaccharomyces pombe, beer yeast etc.
Summary of the invention
It is an object of the invention to, for prior art, it is provided that a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food.
For achieving the above object, the present invention takes techniques below scheme: a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food by Cortex cinnamomi japonici (Ramulus Cinnamomi) extract, Fructus Foeniculi extract, star anise extract, Oleum Linderae extract, Herba Pogostemonis extract, Herba Pelargonii Graveolentis extract, Herba Schizonepetae extract, Flos Lonicerae extract, Folium perillae extract, Fructus Tsaoko extract, Rhizoma Alpiniae Officinarum extract, Fructus Zanthoxyli extract is composite forms.
Further, described a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 10～12 parts, Fructus Foeniculi extract 3～5 parts, star anise extract 5～8 parts, Oleum Linderae extract 3～7 parts, Herba Pogostemonis extract 4～7 parts, Herba Pelargonii Graveolentis extract 7～9 parts, Herba Schizonepetae extract 1～4 part, Flos Lonicerae extract 2～5 parts, Folium perillae extract 3～5 parts, Fructus Tsaoko extract 6～8 parts, Rhizoma Alpiniae Officinarum extract 5～7 parts, Fructus Zanthoxyli extract 2～4 parts.
Further, the antipathogenic composition in said extracted thing has cinnamic aldehyde, cinnamic acid, benzaldehyde eugenol, cinnamic aldehyde, methoxybenzene etc.
Further, above-mentioned various extracts are by ethanol or ethyl acetate or acetone extract.
Further, Cortex cinnamomi japonici (Ramulus Cinnamomi) is containing volatile oil, and it is mainly composed of cinnamic aldehyde, also has acetic acid Cortex cinnamomi japonici (Ramulus Cinnamomi) ester, ethyl cinnamate, benzyl benzoate, benzaldehyde, coumarin, β-cadinene, Rhizoma Acori Graminei alkene, beta-elemene, protocatechuic acid, trans isomer cinnamic acid etc.Oleum Cinnamomi has powerful bactericidal action, and the effect of G+ bacteria is better than negative patient.
Further, Fructus Foeniculi is mainly containing volatilization wet goods composition, and including methoxybenzene, fenchone, limonene, anisaldehyde etc., fennel essential oil has good antisepsis, can be used for cure food.
Further, anise is named again Fructus Anisi Stellati, containing volatile oil, containing methoxybenzene, safrole, anisaldehyde, fenchone, phellandrene etc. in oil. Staphylococcus aureus, streptococcus pneumoniae, diphtheria corynebacterium, the cold bacillus in the vibrio cholera right side, Salmonella paratyphi, dysentery bacterium and some common pathogenic bacterias are had relatively high inhibition effect by its ethanol extract.
Further, Herba Pogostemonis, containing volatile oil 0.28%, is mainly composed of estragole and accounts for more than 80%. And containing anethole, anisaldehyde, limonene, methoxy cinnamaldehyde etc., the multiple pathogenic funguses such as trichophyton are had inhibitory action by it, and leptospira also has inhibitory action.
Further, the in vitro tests such as Rhizoma et radix valerianae antibacterial action, show and large intestine, dysentery, deformation, green pus, typhoid fever, Salmonella paratyphi and vibrio cholera etc. are had inhibitory action by Rhizoma Chuanxiong. Some pathogenic dermatophytes is in vitro also had inhibitory action by Rhizoma Chuanxiong water logging agent.
Further, Herba Pelargonii Graveolentis leaf is containing aromatic oil, and main component is linalool, eugenol, geraniol, 8-cineole, terpineol, acetyleugenol, methyleugenol, australene, phellandrene etc., and its extract has antibacterial grade of antiviral and acts on.
Further, staphylococcus aureus and diphtheria corynebacterium are had stronger antibacterial action by Herba Schizonepetae, additionally, anthrax bacillus, group B streptococcus, Bacillus typhi, dysentery bacterium, bacillus pyocyaneus and Bacillus tuberculosis etc. are had certain inhibitory action by it.
Further Flos Lonicerae is containing cyclohexanhexanol, flavonoid, inositol, Saponin and tannin etc., there is wide spectrum Flos Lonicerae antibacterial action, the various pathogens such as staphylococcus aureus, dysentery bacterium all there is is stronger inhibitory action, the multiple pathogenic microorganisms such as leptospira, influenza virus and pathogenic moulds are also had inhibitory action.
Further, Folium Perillae and Caulis Perillae, always containing volatile oil, are wherein mainly perillaldehyde, the rare and a small amount of a-pinene of left-handed Fructus Citri Limoniae etc. Escherichia coli, dysentery bacterium, staphylococcus all there is inhibitory action.
B-pinene in further Fructus Tsaoko has stronger antiinflammatory action, and has antifungic action, geraniol to have antibacterium and fungus effect.
Further, the composition of Rhizoma Alpiniae Officinarum is 1,8-cineole, methyl cinnamate, eugenol, pinene, cadinene, rhizome is still containing galangin, kaempferol, kaempferol, Quercetin, isorhamnetin, galangol, and moulding fungi is had obvious Antifungal activities by it.
Further, Pericarpium Zanthoxyli is containing limonene, cumic alcohol. and also containing geraniol, plant sterol and unsaturated fatty acid, dermatophytosis fungus is all had certain suppression and killing action by it.
The invention has the beneficial effects as follows: the present invention extracts effective bacteriostatic active ingredients from multiple natural plants and carries out composite, the bacterium seen long in soy sauce pickles is inhibited, the antiseptic and inhibiting bacteria function agent of the present invention does not affect the local flavor of food and natural safety, is a kind of extremely strong biological food antiseptic and antibiotic agent of practicality.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
A kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 10 parts, Fructus Foeniculi extract 5 parts, star anise extract 5 parts, Oleum Linderae extract 5 parts, Herba Pogostemonis extract 7 parts, Herba Pelargonii Graveolentis extract 7 parts, Herba Schizonepetae extract 3 parts, Flos Lonicerae extract 5 parts, Cortex Cinnamomi extract 4 parts, Folium perillae extract 5 parts, Fructus Tsaoko extract 8 parts, Rhizoma Alpiniae Officinarum extract 5 parts, Fructus Zanthoxyli extract 4 parts.
Embodiment 2
A kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 12 parts, Fructus Foeniculi extract 3 parts, star anise extract 8 parts, Oleum Linderae extract 3 parts, Herba Pogostemonis extract 6 parts, Herba Pelargonii Graveolentis extract 9 parts, Herba Schizonepetae extract 1 part, Flos Lonicerae extract 3 parts, Cortex Cinnamomi extract 7 parts, Folium perillae extract 3 parts, Fructus Tsaoko extract 7 parts, Rhizoma Alpiniae Officinarum extract 7 parts, Fructus Zanthoxyli extract 2 parts.
Embodiment 3
A kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 11 parts, Fructus Foeniculi extract 4 parts, star anise extract 6 parts, Oleum Linderae extract 7 parts, Herba Pogostemonis extract 4 parts, Herba Pelargonii Graveolentis extract 8 parts, Herba Schizonepetae extract 4 parts, Flos Lonicerae extract 2 parts, Cortex Cinnamomi extract 5 parts, Folium perillae extract 4 parts, Fructus Tsaoko extract 6 parts, Rhizoma Alpiniae Officinarum extract 6 parts, Fructus Zanthoxyli extract 3 parts.
Claims (3)
1. the antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food, it is characterised in that: its by Cortex cinnamomi japonici (Ramulus Cinnamomi) extract, Fructus Foeniculi extract, star anise extract, Oleum Linderae extract, Herba Pogostemonis extract, Herba Pelargonii Graveolentis extract, Herba Schizonepetae extract, Flos Lonicerae extract, Cortex Cinnamomi extract, Folium perillae extract, Fructus Tsaoko extract, Rhizoma Alpiniae Officinarum extract, Fructus Zanthoxyli extract is composite forms.
2. a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food according to claim 1, it is characterised in that: it is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 10～12 parts, Fructus Foeniculi extract 3～5 parts, star anise extract 5～8 parts, Oleum Linderae extract 3～7 parts, Herba Pogostemonis extract 4～7 parts, Herba Pelargonii Graveolentis extract 7～9 parts, Herba Schizonepetae extract 1～4 part, Flos Lonicerae extract 2～5 parts, Cortex Cinnamomi extract 4～7 parts, Folium perillae extract 3～5 parts, Fructus Tsaoko extract 6～8 parts, Rhizoma Alpiniae Officinarum extract 5～7 parts, Fructus Zanthoxyli extract 2～4 parts.
3. a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food according to claim 1 and 2, it is characterised in that: the power various extracts described in 1 have ethanol or ethyl acetate or acetone extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610039721.2A CN105661252A (en) | 2016-01-21 | 2016-01-21 | Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616686A (en) * | 2017-01-12 | 2017-05-10 | 广西陆川县润润养殖有限公司 | Preserving process capable of prolonging shelf life of cucumber peel dried in sun |
| WO2019238376A1 (en) * | 2018-06-14 | 2019-12-19 | Unilever Plc | Foodstuff comprising a preservative |
| CN111067843A (en) * | 2020-02-13 | 2020-04-28 | 广东省禾基生物科技有限公司 | Composition with anticorrosion function and preparation method and application thereof |
| CN111838623A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Spice powder with natural antibacterial effect |
| CN112273376A (en) * | 2020-11-02 | 2021-01-29 | 广西民族师范学院 | Method for preparing Ganoderma applanatum specimen |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616686A (en) * | 2017-01-12 | 2017-05-10 | 广西陆川县润润养殖有限公司 | Preserving process capable of prolonging shelf life of cucumber peel dried in sun |
| WO2019238376A1 (en) * | 2018-06-14 | 2019-12-19 | Unilever Plc | Foodstuff comprising a preservative |
| CN111067843A (en) * | 2020-02-13 | 2020-04-28 | 广东省禾基生物科技有限公司 | Composition with anticorrosion function and preparation method and application thereof |
| CN111838623A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Spice powder with natural antibacterial effect |
| CN112273376A (en) * | 2020-11-02 | 2021-01-29 | 广西民族师范学院 | Method for preparing Ganoderma applanatum specimen |
| CN112273376B (en) * | 2020-11-02 | 2021-12-14 | 广西民族师范学院 | Method for preparing Ganoderma applanatum specimen |
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