CN105707647A - Environment-friendly and non-toxic preservative for condiments and preparation method of preservative - Google Patents
Environment-friendly and non-toxic preservative for condiments and preparation method of preservative Download PDFInfo
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- CN105707647A CN105707647A CN201610192445.3A CN201610192445A CN105707647A CN 105707647 A CN105707647 A CN 105707647A CN 201610192445 A CN201610192445 A CN 201610192445A CN 105707647 A CN105707647 A CN 105707647A
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- extract
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- ethanol
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 30
- 230000002335 preservative effect Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 231100000252 nontoxic Toxicity 0.000 title abstract description 5
- 230000003000 nontoxic effect Effects 0.000 title abstract description 5
- 235000013409 condiments Nutrition 0.000 title abstract 2
- 239000000284 extract Substances 0.000 claims abstract description 164
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 113
- 235000013599 spices Nutrition 0.000 claims abstract description 51
- 241000411851 herbal medicine Species 0.000 claims abstract description 49
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 49
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 241001122767 Theaceae Species 0.000 claims abstract description 42
- WBYWAXJHAXSJNI-VOTSOKGWSA-N trans-cinnamic acid Chemical compound OC(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-N 0.000 claims abstract description 27
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 26
- 108010062877 Bacteriocins Proteins 0.000 claims abstract description 26
- 229920001661 Chitosan Polymers 0.000 claims abstract description 20
- 235000010297 nisin Nutrition 0.000 claims abstract description 20
- 108010053775 Nisin Proteins 0.000 claims abstract description 19
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 19
- 239000004309 nisin Substances 0.000 claims abstract description 19
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- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 108010007568 Protamines Proteins 0.000 claims abstract description 16
- 102000007327 Protamines Human genes 0.000 claims abstract description 16
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- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 43
- 238000003756 stirring Methods 0.000 claims description 39
- 231100000614 poison Toxicity 0.000 claims description 33
- 235000013355 food flavoring agent Nutrition 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 32
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- 239000012046 mixed solvent Substances 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 28
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- 238000004090 dissolution Methods 0.000 claims description 20
- 150000002482 oligosaccharides Chemical class 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
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- 238000000605 extraction Methods 0.000 claims description 11
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- 230000033228 biological regulation Effects 0.000 claims description 9
- 235000012976 tarts Nutrition 0.000 claims description 9
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- 238000013329 compounding Methods 0.000 claims description 2
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- 239000010977 jade Substances 0.000 claims 2
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- 241001465754 Metazoa Species 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
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- 235000013305 food Nutrition 0.000 description 13
- 241000194017 Streptococcus Species 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 230000002421 anti-septic effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 description 4
- 235000019249 food preservative Nutrition 0.000 description 4
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- 230000008569 process Effects 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 238000001228 spectrum Methods 0.000 description 3
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- 150000007513 acids Chemical class 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000228153 Penicillium citrinum Species 0.000 description 1
- 241000588767 Proteus vulgaris Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 1
- 229940061632 dehydroacetic acid Drugs 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940007042 proteus vulgaris Drugs 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/3571—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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Abstract
The invention provides an environment-friendly and non-toxic preservative for condiments and a preparation method of the preservative and relates to the technical field of food additives. The preservative is prepared from the following raw materials: protamine, chitosan, a tea polyphenol extract, a Chinese herbal medicine extract, trans-cinnamic acid, agaro-oligosaccharides, bacteriocin, nisin, a spice extract, an acidulant, ethanol and water. The prepared preservative is environment-friendly, non-toxic and pure-natural, compounds a plant source, an animal source and a microorganism source, is non-toxic and harmless for a human body, cannot affect human health, can effectively prolong the shelf life of a hot sauce product and has very high sterilization and bacteriostasis capabilities.
Description
Technical field
The present invention relates to technical field of food additives, be specifically related to a kind of green non-poisonous anticorrisive agent and preparation method thereof for flavouring.
Background technology
Food antiseptic is an ancient topic. before the mankind also do not have chemical synthesis food preservative, people have searched out the way that makes in a large number effective period of food quality extend, as high salt is pickled, in high molasses system, acid, wine, sootiness, water, underground deposit etc.
Along with the development of food industry, tradition anti-corrosion method can not meet its anticorrosion needs, people food antiseptic method is had higher requirement, require operation simpler, shelf-life is longer, anticorrosion cost is lower. based on this, chemical products comes into vogue for the way of food antiseptic. early the chemical preservation of phase mainly contains formaldehyde, the contour malicious product of Nitrates, work out again benzene first later acid, Sodium Benzoate, dehydroacetic acid is received, tens of kinds of all kinds of chemical synthesis food of sodium Diacetate etc. anticorrisive agent. at present, anticorrisive agent is the most extensive in the use of food, it can effectively prevent food by the generation of the caused putrid and deteriorated phenomenon of microorganism, thereby extending its storage life. can say, do not have food preservative just can not have modern food industry.
Along with scientific and technical progress, it is right that people progressively find that chemical synthesis food preservative exists so grave danger of health., wide spectrum is all devoted to again in countries in the world, safety, efficiently the research and development of food preservative. in recent years, along with the raising of people's life and the level of consumption, people level of security to food is had higher requirement, food processing enterprises are in order to comply with market change, its product also more and more changes to the direction such as " green " and " natural ", therefore, my god so, the research and development of the functional food anticorrisive agent of safety just necessitate.
Summary of the invention
(1) technical problem solving
Limited for chemical preservative antibacterial ability in above-mentioned prior art, the shortcomings such as large, the antibacterial kind of toxic and side effect is single, poor stability, the invention provides a kind of green non-poisonous anticorrisive agent and preparation method thereof for flavouring, develop efficient, safe, stable natural antiseptic agent. exploitation had both possessed fungistatic effect, there is bactericidal action simultaneously, and low to environment for use requirement, wide spectrum, efficient natural anticorrosion agent producing process.
(2) technical scheme
For realizing above object, the present invention is achieved by the following technical programs:
The green non-poisonous anticorrisive agent of a kind of flavouring, the raw material that it contains following weight portion: Protamine-2 5-40 part, shitosan 25-40 part, Tea Polyphenols extract 60-90 part, Chinese herbal medicine extract 60-90 part, trans-cinnamic acid 20-30 part, agar compound sugar 20-30 part, bacteriocin 50-85 part, nisin 50-85 part, spice extract 60-90 part, acid 20-30 part, ethanol 60-100 part, water 100-200 part.
Preferably, the raw material that described flavouring contains following weight portion with green non-poisonous anticorrisive agent: Protamine-2 7-38 part, shitosan 27-38 part, Tea Polyphenols extract 65-85 part, Chinese herbal medicine extract 65-80 part, trans-cinnamic acid 22-29 part, agar compound sugar 21-28 part, bacteriocin 55-80 part, nisin 55-80 part, spice extract 65-80 part, acid 22-29 part, ethanol 70-95 part, water 110-190 part.
Preferably, the raw material that described flavouring contains following weight portion with green non-poisonous anticorrisive agent: nucleoprotamine 30-36 part, shitosan 30-35 part, Tea Polyphenols extract 70-80 part, Chinese herbal medicine extract 70-78 part, trans-cinnamic acid 25-27 part, agar compound sugar 23-26 part, bacteriocin 60-70 part, nisin 60-75 part, spice extract 70-78 part, acid 24-27 part, ethanol 75-90 part, water 130-170 part.
Preferably, the raw material that described flavouring contains following weight portion with green non-poisonous anticorrisive agent: 33 parts of nucleoprotamine, 32 parts of shitosans, 75 parts of Tea Polyphenols extracts, 74 parts of Chinese herbal medicine extracts, 25 parts of trans-cinnamic acids, 25 parts of agar compound sugar, 65 parts of bacteriocins, 68 parts of nisins, 75 parts of spice extracts, 25 parts of acids, 80 parts of ethanol, 150 parts, water.
Preferably, described Chinese herbal medicine extract is the mixture of licorice, smoked plum extractive, Flos Caryophylli extract, pepper extract, dried orange peel extracts, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract.
A preparation method for green non-poisonous anticorrisive agent for flavouring, comprises the steps:
S1, take raw material according to weight portion, under room temperature, Tea Polyphenols extract, Chinese herbal medicine are carried Get thing and spice extract and mix, then get 25 parts of ethanol and mix with it, make mixed solvent standby With; The extracting method of described Tea Polyphenols extract and spice extract is: by tealeaves and Xin Xiang After cleaning, shredding, mix, then mixture is inserted in multi-function extractor, add 3-4 doubly to mixed The water of compound matter, regulating extractor pressure is that 1.0-1.5MPa, temperature are 35-38 DEG C, extracts 3 Inferior, each 2 hours, obtain Tea Polyphenols extract and spice extract; Described Chinese herbal medicine is carried The extracting method of getting thing is: cloves, Chinese prickly ash, galangal, Radix Glycyrrhizae, dark plum cleaned and pulverized, Soak with ethanol, through Soxhlet extractor extracting, then concentrate residual by rotary evaporator Ethanol, ethanol can recycle, and makes Chinese herbal medicine extract;
S2, Jiang Shui are heated to 40-50 DEG C, then the mixed solvent that step S1 is made is added to the water, Be stirred to completely and dissolve, being cooled to room temperature, to obtain mixed dissolution liquid for subsequent use;
S3, nucleoprotamine, shitosan, trans-cinnamic acid, agar compound sugar, bacteriocin, nisin are joined in the mixed dissolution of step S2, after stirring makes it to dissolve, acidic flavoring agent solution is joined in the mixed solvent having dissolved, stir while adding, make it to mix, stirring and dissolving, passes through flame filter press by solution.
Preferably, described in step S1, the extracting method of Tea Polyphenols extract and spice extract is: after tealeaves and Xin Xiang are cleaned, shredded, mix, again mixture is inserted in multi-function extractor, add 4 times to the water of compounding substances, regulating extractor pressure is that 1.5MPa, temperature are 37 DEG C, extract 3 times, each 2 hours, obtain Tea Polyphenols extract and spice extract.
(3) beneficial effect
The invention provides a kind of green non-poisonous anticorrisive agent and preparation method thereof for flavouring, the present invention The anticorrisive agent making is completely harmless to human body, have the high and low poison of biological safety, efficient, add The advantage that dosage is few, antiseptic property is good, antimicrobial spectrum is wide, bacteriostasis is strong;
Anticorrisive agent of the present invention is degraded to the normal composition of food in alimentary canal, does not affect alimentary canal Flora, does not affect the use of medicinal antibiotic, is decomposed into carbohydrate after the shelf-life, nontoxic Harmless, protection of the environment, sterilization, bacteriostasis are strong. have very strong kill and suppress saccharomycete, Mould, bacterium, aspergillus niger, Penicillium citrinum, Escherichia coli, bacillus subtilis, golden yellow Portugal Grape coccus, bacillus, have a liking for salt bacillus, aflatoxin, proteus vulgaris, cheese milk The effect of bacillus, lactobacillus plantarum, aerobic spore-bearing bacilli, clostridium botulinum etc., especially to drawing The saccharomycete, mould, the bacterial action that play food spoilage are the strongest, the valid density of its mould fungus inhibition For 0.004-0.1%, general usual amounts is 0.09-0.18%, and the valid density of anti-bacteria is 0.001-0.1%;
Anticorrisive agent of the present invention is for being plant source, animal sources and microbial source compound preservative, can effectively strengthen the shelf-life of thick-chilli sauce product, simultaneously under the mating reaction by plant source and creatural preservative, just can be antibacterial under low concentration, can not cause the generation of peculiar smell and the variation of color to product itself, can keep the original local flavor of product, manufacture craft of the present invention is simple, environmental protection, cost are low, be convenient to promote the use of, and has significant economy and social benefit.
Detailed description of the invention
For making object, technical scheme and the advantage of the embodiment of the present invention clearer; below in conjunction with the embodiment of the present invention; technical scheme in the embodiment of the present invention is clearly and completely described; obviously; described embodiment is the present invention's part embodiment; instead of whole embodiment. based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
The green non-poisonous anticorrisive agent of the present embodiment flavouring, the raw material that it contains following weight portion: Protamine-2 5-40 part, shitosan 25-40 part, Tea Polyphenols extract 60-90 part, Chinese herbal medicine Extract 60-90 part, trans-cinnamic acid 20-30 part, agar oligosaccharide 20-30 part, bacteriocin50-85 part, nisin 50-85 part, spice extract 60-90 part, acidic flavoring agent 20-30Part, ethanol 60-100 part, water 100-200 part.
According to each parts by weight of raw materials in the present embodiment raw material, the Processing technology of green non-poisonous anticorrisive agent for flavouring, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby With; The extracting method of described tea polyphenol extract thing and spice extract is:by Folium Camelliae sinensis and Xin Xiang Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3-4 times mixed The water of compound matter, regulating extractor pressure is that 1.0-1.5MPa, temperature are 35-38 DEG C, extracts 3 Secondary, each 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract; Described Chinese herbal medicine carries The extracting method taking thing is:Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume are cleaned and pulverized Soak with ethanol, extract through Soxhlet extractor, then go residual by rotary evaporator concentration Ethanol, ethanol can recycle, and prepares Chinese herbal medicine extract;
S2, Jiang Shui are heated to 40-50 DEG C, then the mixed solvent that step S1 is made is added to the water, Stirring is to being completely dissolved, and being cooled to room temperature, to obtain mixed dissolution liquid standby;
S3, by nucleoprotamine, shitosan, trans-cinnamic acid, agar compound sugar, bacteriocin, Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour agent solution joins in the mixed solvent having dissolved, stir while adding, make it to mix, stirring and dissolving, passes through flame filter press by solution.
Embodiment 2:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion: Protamine-2 5 parts, chitosan 25 parts, tea polyphenol extract thing 60 parts, Chinese herbal medicine extract 60 Part, trans-cinnamic acid 20 parts, agar oligosaccharide 20 parts, bacteriocin 50 parts, streptococcus acidi lactici 50 parts of elements, 60 parts of spice extracts, 20 parts of acids, 60 parts of ethanol, 100 parts, water.
According to each parts by weight of raw materials in the present embodiment raw material, the manufacture craft of green non-poisonous anticorrisive agent for flavouring, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3 times mixed
The water of compound matter, regulation extraction pot pressure is 1.0MPa, temperature is 35 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 40 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
Embodiment 3:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion:
Protamine 40 parts, chitosan 40 parts, tea polyphenol extract thing 90 parts, Chinese herbal medicine extract 90
Part, trans-cinnamic acid 30 parts, agar oligosaccharide 30 parts, bacteriocin 85 parts, streptococcus acidi lactici
Element 85 parts, spice extract 90 parts, acidic flavoring agent 30 parts, ethanol 100 parts, 200 parts of water.
According to parts by weight of raw materials each in the present embodiment raw material, flavoring agent is with green non-poisonous preservative
Processing technology, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 4 times mixed
The water of compound matter, regulation extraction pot pressure is 1.5MPa, temperature is 38 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 50 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
Embodiment 4:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion:
Protamine 33 parts, chitosan 32 parts, tea polyphenol extract thing 75 parts, Chinese herbal medicine extract 74
Part, trans-cinnamic acid 25 parts, agar oligosaccharide 25 parts, bacteriocin 65 parts, streptococcus acidi lactici
Element 68 parts, spice extract 75 parts, acidic flavoring agent 25 parts, ethanol 80 parts, 150 parts of water.
According to parts by weight of raw materials each in the present embodiment raw material, flavoring agent is with green non-poisonous preservative
Processing technology, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3-4 times mixed
The water of compound matter, regulation extraction pot pressure is 1.5MPa, temperature is 37 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 45 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
Embodiment 5:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion:
Protamine-2 7 parts, chitosan 27 parts, tea polyphenol extract thing 65 parts, Chinese herbal medicine extract 65
Part, trans-cinnamic acid 22 parts, agar oligosaccharide 21 parts, bacteriocin 55 parts, streptococcus acidi lactici
Element 55 parts, spice extract 65 parts, acidic flavoring agent 22 parts, ethanol 70 parts, 110 parts of water.
According to parts by weight of raw materials each in the present embodiment raw material, flavoring agent is with green non-poisonous preservative
Processing technology, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3.2 times mixed
The water of compound matter, regulation extraction pot pressure is 1.1MPa, temperature is 36 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 42 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
Embodiment 6:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion:
Protamine 38 parts, chitosan 38 parts, tea polyphenol extract thing 85 parts, Chinese herbal medicine extract 80
Part, trans-cinnamic acid 29 parts, agar oligosaccharide 28 parts, bacteriocin 80 parts, streptococcus acidi lactici
Element 80 parts, spice extract 80 parts, acidic flavoring agent 29 parts, alcohol 95 part, 190 parts of water.
According to parts by weight of raw materials each in the present embodiment raw material, flavoring agent is with green non-poisonous preservative
Processing technology, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3.5 times mixed
The water of compound matter, regulation extraction pot pressure is 1.3MPa, temperature is 37 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 44 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
Embodiment 7:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion:
Protamine 30 parts, chitosan 30 parts, tea polyphenol extract thing 70 parts, Chinese herbal medicine extract 70
Part, trans-cinnamic acid 25 parts, agar oligosaccharide 23 parts, bacteriocin 60 parts, streptococcus acidi lactici
Element 60 parts, spice extract 70 parts, acidic flavoring agent 24 parts, ethanol 75 parts, 130 parts of water.
According to parts by weight of raw materials each in the present embodiment raw material, flavoring agent is with green non-poisonous preservative
Processing technology, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3.6 times mixed
The water of compound matter, regulation extraction pot pressure is 1.2MPa, temperature is 36 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 46 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
Embodiment 8:
The green non-poisonous preservative of the present embodiment flavoring agent, it contains the raw material of following weight portion:
Protamine 36 parts, chitosan 35 parts, tea polyphenol extract thing 80 parts, Chinese herbal medicine extract 78
Part, trans-cinnamic acid 27 parts, agar oligosaccharide 26 parts, bacteriocin 70 parts, streptococcus acidi lactici
Element 75 parts, spice extract 78 parts, acidic flavoring agent 27 parts, ethanol 90 parts, 170 parts of water.
According to parts by weight of raw materials each in the present embodiment raw material, flavoring agent is with green non-poisonous preservative
Processing technology, comprises the steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3.8 times mixed
The water of compound matter, regulation extraction pot pressure is 1.4MPa, temperature is 37 DEG C, extracts 3 times, often
Secondary 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine extract
Extracting method is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume is cleaned and is pulverized, uses ethanol
Soak, extract through Soxhlet extractor, then go residual ethanol by rotary evaporator concentration,
Ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 48 DEG C, then the mixed solvent that step S1 prepares is added to the water, stir
Mixing to being completely dissolved, being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
The green non-poisonous preservative of flavoring agent of the present invention, can effectively strengthen the guarantor of thick-chilli sauce product
The matter phase, while the feature that himself is safe and harmless, easy to use, more lossless product special flavour,
Be greatly saved production cost, according to preliminary estimation, this project put into serial production the year after next can be enterprise increase newly
Income from sales more than 1,500 ten thousand yuan, the new profit about 1,300,000 yuan.Simultaneously by biological antiseptic skill
The application of art, will be greatly enhanced the enterprise product market competitiveness, expand production scale of enterprise, from
And drive the development of kind thick area pepper planting industry, it is contemplated that pepper planting area 2500 can be increased newly
Mu, more than 500 families of bringing along farmers, year is Increase Income of Peasant Households more than 1,000 ten thousand yuan, economic and social benefit
Substantially.
It should be noted that in this article, the relational terms of such as first and second or the like is only
Only it is used for separating an entity or operation with another entity or operating space, and not necessarily
Require or imply and there is the relation of any this reality or suitable between these entities or operation
Sequence.And, term " includes ", " comprising " or its any other variant are intended to nonexcludability
Comprise, so that include the process of a series of key element, method, article or equipment not only
Including those key elements, but also include other key elements being not expressly set out, or also include
The key element intrinsic for this process, method, article or equipment.There is no more restriction
In the case of, statement " including ... " key element limited, it is not excluded that including described wanting
Process, method, article or the equipment of element there is also other identical element.
Above example only in order to technical scheme to be described, is not intended to limit, although
With reference to previous embodiment, the present invention is described in detail, those of ordinary skill in the art
It is understood that the technical scheme described in foregoing embodiments still can be modified by it,
Or wherein portion of techniques feature is carried out equivalent；And these amendments or replacement, not
The essence making appropriate technical solution departs from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (7)
1. the green non-poisonous preservative of flavoring agent, it is characterised in that it contains following weight
The raw material of part: Protamine-2 5-40 part, chitosan 25-40 part, tea polyphenol extract thing 60-90
Part, Chinese herbal medicine extract 60-90 part, trans-cinnamic acid 20-30 part, agar oligosaccharide 20-30
Part, bacteriocin 50-85 part, nisin 50-85 part, spice extract 60-90 part,
Acidic flavoring agent 20-30 part, ethanol 60-100 part, water 100-200 part.
2. the green non-poisonous preservative of flavoring agent as claimed in claim 1, it is characterised in that
It contains the raw material of following weight portion: Protamine-2 7-38 part, chitosan 27-38 part, tea are many
Phenol extraction thing 65-85 part, Chinese herbal medicine extract 65-80 part, trans-cinnamic acid 22-29 part, fine jade
Lipooligosaccharide 21-28 part, bacteriocin 55-80 part, nisin 55-80 part, spice
Extract 65-80 part, acidic flavoring agent 22-29 part, ethanol 70-95 part, water 110-190 part.
3. the green non-poisonous preservative of flavoring agent as claimed in claim 1, it is characterised in that
It contains the raw material of following weight portion: protamine 30-36 part, chitosan 30-35 part, tea are many
Phenol extraction thing 70-80 part, Chinese herbal medicine extract 70-78 part, trans-cinnamic acid 25-27 part, fine jade
Lipooligosaccharide 23-26 part, bacteriocin 60-70 part, nisin 60-75 part, spice
Extract 70-78 part, acidic flavoring agent 24-27 part, ethanol 75-90 part, water 130-170 part.
4. the green non-poisonous preservative of flavoring agent as claimed in claim 1, it is characterised in that
Its raw material containing following weight portion: protamine 33 parts, chitosan 32 parts, tea polyphenols carry
Take thing 75 parts, Chinese herbal medicine extract 74 parts, trans-cinnamic acid 25 parts, agar oligosaccharide 25
Part, bacteriocin 65 parts, nisin 68 parts, spice extract 75 parts, acidic flavoring agent
25 parts, ethanol 80 parts, 150 parts of water.
5. the green non-poisonous preservative of flavoring agent as claimed in claim 1, it is characterised in that
Described Chinese herbal medicine extract is that Radix Glycyrrhizae extract, Fructus Mume extract, Flos Caryophylli extract, Pericarpium Zanthoxyli carry
Take the mixture of thing, Pericarpium Citri Reticulatae extract, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract.
6. the flavoring agent preparation method of green non-poisonous preservative, it is characterised in that include
Following steps:
S1, weigh raw material according to weight portion, under room temperature, tea polyphenol extract thing, Chinese herbal medicine are carried
Take thing and the mixing of spice extract, then take ethanol 25 parts and be mixed with, make mixed solvent standby
With；The extracting method of described tea polyphenol extract thing and spice extract is: by Folium Camelliae sinensis and Xin Xiang
Clean, mix after chopping, then mixture is inserted in multi-function extractor, adds 3-4 times mixed
The water of compound matter, regulation extraction pot pressure is 1.0-1.5MPa, temperature is 35-38 DEG C, extracts 3
Secondary, each 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract；Described Chinese herbal medicine carries
The extracting method taking thing is: Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Fructus Mume are cleaned and pulverized,
Soak with ethanol, extract through Soxhlet extractor, then go residual by rotary evaporator concentration
Ethanol, ethanol can recycle, and prepares Chinese herbal medicine extract；
S2, heat the water to 40-50 DEG C, then the mixed solvent that step S1 prepares be added to the water,
Stirring is to being completely dissolved, and being cooled to room temperature, to obtain mixed dissolution liquid standby；
S3, by protamine, chitosan, trans-cinnamic acid, agar oligosaccharide, bacteriocin,
Nisin joins in the mixed dissolution of step S2, after stirring is allowed to dissolve, by tart flavour
Agent solution joins in the mixed solvent dissolved, and stirs while adding, and is allowed to mix homogeneously,
Stirring and dissolving, by solution by flame filter press,.
7. the preparation method of Oleum Sesami Fructus Capsici sauce preservative as claimed in claim 6, its feature
Being, described in step S1, the extracting method of tea polyphenol extract thing and spice extract is: by tea
Leaf and Xin Xiang clean, mix after chopping, then are inserted by mixture in multi-function extractor, add 4
The water of times compounding substances, regulation extraction pot pressure is 1.5MPa, temperature is 37 DEG C, extracts 3
Secondary, each 2 hours, it is thus achieved that tea polyphenol extract thing and spice extract.
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| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
| CN107279674A (en) * | 2017-07-20 | 2017-10-24 | 太仓市荣德生物技术研究所 | A kind of biological food preservative |
| CN107594379A (en) * | 2017-11-01 | 2018-01-19 | 张国栋 | A kind of preparation method of roasting milk chicken |
| CN108185264A (en) * | 2017-03-02 | 2018-06-22 | 安徽键合科技有限公司 | A kind of natural environmental-protective preservative and preparation method thereof |
| CN109566720A (en) * | 2019-01-21 | 2019-04-05 | 山东元泰生物工程有限公司 | A kind of special anti-corrosion agent and preparation method thereof and application |
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| CN106107413A (en) * | 2016-08-01 | 2016-11-16 | 河南牧业经济学院 | A kind of biological preservative and preparation method thereof |
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| CN108185264A (en) * | 2017-03-02 | 2018-06-22 | 安徽键合科技有限公司 | A kind of natural environmental-protective preservative and preparation method thereof |
| CN107279674A (en) * | 2017-07-20 | 2017-10-24 | 太仓市荣德生物技术研究所 | A kind of biological food preservative |
| CN107594379A (en) * | 2017-11-01 | 2018-01-19 | 张国栋 | A kind of preparation method of roasting milk chicken |
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| CN110037227A (en) * | 2019-05-13 | 2019-07-23 | 芜湖职业技术学院 | Biological source food preservative material compositions, biological source food preservative and preparation method thereof |
| CN110313572A (en) * | 2019-08-08 | 2019-10-11 | 启东晋盛大公化工有限公司 | It is a kind of using butyl hydroxybenzoate as the preservative of major ingredient and its preparation process |
| CN110692985A (en) * | 2019-11-06 | 2020-01-17 | 四川旅游学院 | Formula and preparation process of bean soup Sichuan-style sauce added with composite biological preservative |
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