CN106173804A - A kind of preparation method of food preservative - Google Patents
A kind of preparation method of food preservative Download PDFInfo
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- CN106173804A CN106173804A CN201610502258.0A CN201610502258A CN106173804A CN 106173804 A CN106173804 A CN 106173804A CN 201610502258 A CN201610502258 A CN 201610502258A CN 106173804 A CN106173804 A CN 106173804A
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- pyrusussuriensis
- food preservative
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- 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
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- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses the preparation method of a kind of food preservative, belong to food preservative preparing technical field.The present invention takes the prepared mixed liquors such as agar, glycerol, peptone, after steamed bread stripping and slicing, add mixed liquor to mix, make it the most mouldy, take Pyrusussuriensis again, cut fritter on its surface, after deliquescing of rotting, smash to pieces and filter to obtain Pyrusussuriensis water with gauze extruding, add to the mycete mixture collected, sterilization treatment, collection sterilizing is mould, is added thereto to dry ice and lowers the temperature, the most chilled process, lyophilization, put into vial after crushed, through liquid nitrogen freezing, mill after, place to room temperature and prepare food preservative.The invention has the beneficial effects as follows: preparation process of the present invention is simple, product yield is higher than other products more than 17.2%；After using, antibacterial smooth spectrality is good, and efficiency time is long, good antimicrobial effect.
Description
Technical field
The present invention relates to the preparation method of a kind of food preservative, belong to food preservative preparing technical field.
Background technology
Food preservative is putrid and deteriorated, the additive of prolongation effective period of food quality that can prevent from being caused by microorganism.Because holding concurrently
There is the effect preventing microbial reproduction from causing alimentary toxicosis, also known as antimicrobial.Its Main Function is micro-in suppression food
Biological breeding.Current food preservative has organic chemistry preservative, inorganic chemistry preservative and antiseptics for natural food.Have
Chemical machine preservative mainly includes benzoic acid and its esters, sorbic acid and its esters, the esters etc. of P-hydroxybenzoic acid.Benzoic acid
And salt, sorbic acid and salt thereof etc. are all to play antibacterial action by the molecule not dissociated.After they are both needed to be transformed into corresponding acid
Just effective, therefore claim acid type preservative.They have certain bacteriostasis to mycete, yeast and antibacterial in acid condition, often
Anticorrosion for food such as fruit juice, beverage, canned food, soy sauce, vinegar.Additionally, suppression is made bread generation thread by propanoic acid and its esters
The antibacterial of cement is effective especially, but relatively multiple dose take the photograph people, also can affect the normal function of human body, cut down body immunity.Should
Class preservative cost is high, yields poorly.Inorganic chemistry preservative, mainly includes sulfur dioxide, sulphite and nitrite etc..Sub-
Nitrate can suppress Clostridium botulinum, prevents botulism, but it is used mainly as colour former.Sulphite etc. can press down
Enzyme needed for certain micro-organisms activity processed, and there is the characteristic of acid type preservative, but because residual sulfur dioxide can cause allergy anti-
Should, use is restricted.Antiseptics for natural food can be divided into 3 classes: animal sources natural antiseptic agent, natural antiseptic agent of plant source,
Microbial source natural antiseptic agent.Animal sources natural antiseptic agent is the preservative extracted in animal body.Vegetable source natural is prevented
Rotten agent, is the research and development focus opening up food preservative frontier both at home and abroad.Microbialpreservatives has safe efficient and healthy
Feature.As universally acknowledged safe food preservative, nisin i.e. nisin, it is to be produced by streptococcus acidi lactici
A kind of peptide material, be the remarkable antiseptics for natural food of a kind of efficient, nontoxic, safety, performance.Though such preservative safety
Environmental protection, nontoxic, but yield is low, and after using, antibacterial smooth spectrality is poor, efficiency time is short, and fungistatic effect is poor.
Summary of the invention
The technical problem to be solved: low for antiseptics for natural food yield, after using, antibacterial smooth spectrality is relatively
Difference, efficiency time are short, the drawback of fungistatic effect difference, it is provided that one takes the prepared mixed liquors such as agar, glycerol, peptone, by steamed bun
After head stripping and slicing, add mixed liquor and mix so that it is be the most mouldy, then take Pyrusussuriensis, cut fritter on its surface, deliquescing of rotting
After, to smash to pieces and filter to obtain Pyrusussuriensis water with gauze extruding, add to the mycete mixture collected, sterilization treatment, collection sterilizing is mould, to
Wherein add dry ice to lower the temperature, more chilled process, lyophilization, put into vial after crushed, through liquid nitrogen freezing, mill
After, place the method preparing food preservative to room temperature.Preparation process of the present invention is simple, and products obtained therefrom yield is high, presses down after using
Bacterium is effective.
For solving above-mentioned technical problem, the present invention uses the technical scheme as described below to be:
(1) count by weight, choose 15～30 parts of agar, 5～10 parts of glycerol, 5～10 parts of glucoses, 10～15 parts of peptones
With 35～65 portions of steamed beef soup, it is uniformly mixed under 80～120r/min, and is placed on oscillation treatment 1～2h in shaking table,
It is prepared into mixed liquor；
(2) weigh 0.8～1.0kg steamed bread, it is cut into small pieces with side tool, put in container, in container, add container volume
The mixed liquor of 1/3, is placed at shady and cool ventilation 1～2 day after stirring mixing, and being subsequently moved within temperature is 24～26 DEG C, and humidity is
Preserve 3～5 days under conditions of 45～60% so that it is the most mouldy, after mycete length to 10～15cm, collect mycete mixture, standby
With；
(3) take 6～8 uniform Pyrusussuriensiss, cut long 5cm on each Pyrusussuriensis surface with side tool, the fritter of wide 3cm, subsequently
Being put into by Pyrusussuriensis in hermetic container, the temperature controlled in hermetic container is 35～40 DEG C, and humidity is 25～30%, is incubated 2～3 days
After, improve in hermetic container temperature be 45～55 DEG C, be incubated 3～5 days；
(4) after Pyrusussuriensis rots deliquescing, smash to pieces with pestle, put into and the gauze that aperture is 0.8～1.0 μm carries out extruding filtration, receive
Ji Shanlishui, by solid-to-liquid ratio 3:2, adds in the mycete mixture collected to step (2) by Pyrusussuriensis water, sterilization treatment 50～
60min, collects sterilizing mould；
(5) to the mould middle interpolation mixture quality 5 of the sterilizing of above-mentioned gained～the dry ice of 7%, it is uniformly mixed and its cooling is processed
1～2h, after cooling processes, freezing processing 3～5h at-30～-20 DEG C, after freezing processing completes, frozen material is placed in temperature
For-50～-30 DEG C, pressure is under 1.3～5.2Pa, is dried 1～2h；
(6) to be dried complete after, dried object jet mill is pulverized, after pulverizing, the ground product of gained is put into glass
In Ping, and with liquid nitrogen by after freezing for vial 1～2h, then milling with mill, thing of will milling placement is to room temperature, the most prepared
A kind of food preservative.
The principle of the present invention is: by fermentation, a kind of mycete of mouldy cultivation so that it is in acid condition, sparge airtight
In environment, by the antibacterial in closed environment and other bacteria inactivation rates, thus reach the effect of food fresh-keeping.This food preservative
Safety and environmental protection, nontoxic, to human body fanout free region, after using, antibacterial smooth spectrality is good, and efficiency time is long, good antimicrobial effect.
The application process of the present invention: the food preservative present invention prepared is put in spray gun, control spray gun pressure be 1～
2KPa, spray amount is 3～5g/m3, it is uniformly sprayed in closed environment,.
The present invention is compared with additive method, and Advantageous Effects is:
(1) preparation process of the present invention is simple, and product yield is higher than other products more than 17.2%；
(2) after using, antibacterial smooth spectrality is good, and efficiency time is long, good antimicrobial effect.
Detailed description of the invention
Count the most by weight, choose 15～30 parts of agar, 5～10 parts of glycerol, 5～10 parts of glucoses, 10～15 parts
Peptone and 35～65 portions of steamed beef soup, be uniformly mixed under 80～120r/min, and be placed on oscillation treatment 1 in shaking table
～2h, it is prepared into mixed liquor；Weigh 0.8～1.0kg steamed bread again, it is cut into small pieces with side tool, put in container, in container
Add the mixed liquor of container volume 1/3, placed at shady and cool ventilation 1～2 day after stirring mixing, be subsequently moved within temperature be 24～
26 DEG C, humidity is to preserve 3～5 days under conditions of 45～60% so that it is the most mouldy, after mycete length to 10～15cm, collects mould
Bacterium mixture, standby；Taking 6～8 uniform Pyrusussuriensiss, cut long 5cm with side tool on each Pyrusussuriensis surface, wide 3cm's is little
Block, puts in hermetic container by Pyrusussuriensis subsequently, and the temperature controlled in hermetic container is 35～40 DEG C, and humidity is 25～30%, insulation
After 2～3 days, improve in hermetic container temperature be 45～55 DEG C, be incubated 3～5 days；After Pyrusussuriensis rots deliquescing, smash with pestle
Broken, put into and the gauze that aperture is 0.8～1.0 μm carries out extruding filtration, collect Pyrusussuriensis water, by solid-to-liquid ratio 3:2, Pyrusussuriensis water is added
Add in standby mycete mixture, sterilization treatment 50～60min, collect sterilizing mould；State then up the sterilizing of gained mould in
Add mixture quality 5～the dry ice of 7%, be uniformly mixed and its cooling is processed 1～2h, after cooling processes ,-30～-20
Freezing processing 3～5h at DEG C, after freezing processing completes, are placed in temperature for-50～-30 DEG C by frozen material, pressure be 1.3～
Under 5.2Pa, it is dried 1～2h；The most to be dried complete after, dried object jet mill is pulverized, by gained after pulverizing
Ground product put in vial, and with liquid nitrogen by after freezing for vial 1～2h, then mill with mill, thing of milling
Place to room temperature, i.e. prepare a kind of food preservative.
Example 1
Count the most by weight, choose 15 parts of agar, 10 parts of glycerol, 10 parts of glucoses, 15 parts of peptones and 50 portions of steamed beef soup,
It is uniformly mixed under 80r/min, and is placed on oscillation treatment 1h in shaking table, be prepared into mixed liquor；Weigh 0.8kg steamed bun again
Head, is cut into small pieces it with side tool, puts in container, adds the mixed liquor of container volume 1/3 in container, will after stirring mixing
It is placed at shady and cool ventilation 1 day, and being subsequently moved within temperature is 24 DEG C, and humidity is to preserve 3 days under conditions of 45% so that it is the most mouldy,
After mycete length to 10cm, collect mycete mixture, standby；Take 6 uniform Pyrusussuriensiss, with side tool on each Pyrusussuriensis surface
Cutting long 5cm, the fritter of wide 3cm, put in hermetic container by Pyrusussuriensis subsequently, the temperature controlled in hermetic container is 35 DEG C, wet
Degree is 25%, after being incubated 2 days, improve in hermetic container temperature be 45 DEG C, be incubated 3 days；After Pyrusussuriensis rots deliquescing, use pestle
Smash to pieces, put into and the gauze that aperture is 0.8 μm carries out extruding filtration, collect Pyrusussuriensis water, by solid-to-liquid ratio 3:2, Pyrusussuriensis water is added
To standby mycete mixture, sterilization treatment 50min, collect sterilizing mould；The mould middle interpolation of sterilizing stating gained then up mixes
The dry ice of compound quality 5%, is uniformly mixed and its cooling is processed 1h, after cooling processes, and freezing processing 3h at-30 DEG C, cold
Freezing after process completes, frozen material is placed in temperature and is-50 DEG C, pressure is under 1.3Pa, is dried 1h；The most to be dried complete after, will
Dried object jet mill is pulverized, and is put in vial by the ground product of gained after pulverizing, and with liquid nitrogen by vial
After freezing 1h, then milling with mill, thing of milling is placed to room temperature, i.e. prepares a kind of food preservative.
The food preservative present invention prepared is put in spray gun, and control spray gun pressure is 1KPa, and spray amount is 3g/m3,
By its even spraying in closed environment,.Make it in acid condition, by the antibacterial in closed environment and other microorganisms
Inactivation, thus reach fresh-keeping effect.This food preservative safety and environmental protection, nontoxic, to human body fanout free region, antibacterial spectrum after using
Property is good, and efficiency time is long, good antimicrobial effect.
Example 2
Count the most by weight, choose 22 parts of agar, 8 parts of glycerol, 7 parts of glucoses, 11 parts of peptones and 52 portions of steamed beef soup,
It is uniformly mixed under 100r/min, and is placed on oscillation treatment 2h in shaking table, be prepared into mixed liquor；Weigh 0.9kg steamed bun again
Head, is cut into small pieces it with side tool, puts in container, adds the mixed liquor of container volume 1/3 in container, will after stirring mixing
It is placed at shady and cool ventilation 2 days, and being subsequently moved within temperature is 25 DEG C, and humidity is to preserve 4 days under conditions of 52% so that it is the most mouldy,
After mycete length to 13cm, collect mycete mixture, standby；Take 7 uniform Pyrusussuriensiss, with side tool on each Pyrusussuriensis surface
Cutting long 5cm, the fritter of wide 3cm, put in hermetic container by Pyrusussuriensis subsequently, the temperature controlled in hermetic container is 38 DEG C, wet
Degree is 28%, after being incubated 3 days, improve in hermetic container temperature be 50 DEG C, be incubated 4 days；After Pyrusussuriensis rots deliquescing, use pestle
Smash to pieces, put into and the gauze that aperture is 0.9 μm carries out extruding filtration, collect Pyrusussuriensis water, by solid-to-liquid ratio 3:2, Pyrusussuriensis water is added
To standby mycete mixture, sterilization treatment 55min, collect sterilizing mould；The mould middle interpolation of sterilizing stating gained then up mixes
The dry ice of compound quality 6%, is uniformly mixed and its cooling is processed 2h, after cooling processes, and freezing processing 4h at-25 DEG C, cold
Freezing after process completes, frozen material is placed in temperature and is-40 DEG C, pressure is under 3.3Pa, is dried 2h；The most to be dried complete after, will
Dried object jet mill is pulverized, and is put in vial by the ground product of gained after pulverizing, and with liquid nitrogen by vial
After freezing 2h, then milling with mill, thing of milling is placed to room temperature, i.e. prepares a kind of food preservative.
The food preservative present invention prepared is put in spray gun, and control spray gun pressure is 2KPa, and spray amount is 4g/m3,
By its even spraying in closed environment,.Make it in acid condition, by the antibacterial in closed environment and other microorganisms
Inactivation, thus reach fresh-keeping effect.This food preservative safety and environmental protection, nontoxic, to human body fanout free region, antibacterial spectrum after using
Property is good, and efficiency time is long, good antimicrobial effect.
Example 3
Count the most by weight, choose 30 parts of agar, 5 parts of glycerol, 5 parts of glucoses, 13 parts of peptones and 47 portions of steamed beef soup,
It is uniformly mixed under 120r/min, and is placed on oscillation treatment 2h in shaking table, be prepared into mixed liquor；Weigh 1.0kg steamed bun again
Head, is cut into small pieces it with side tool, puts in container, adds the mixed liquor of container volume 1/3 in container, will after stirring mixing
It is placed at shady and cool ventilation 2 days, and being subsequently moved within temperature is 26 DEG C, and humidity is to preserve 5 days under conditions of 60% so that it is the most mouldy,
After mycete length to 15cm, collect mycete mixture, standby；Take 8 uniform Pyrusussuriensiss, with side tool on each Pyrusussuriensis surface
Cutting long 5cm, the fritter of wide 3cm, put in hermetic container by Pyrusussuriensis subsequently, the temperature controlled in hermetic container is 40 DEG C, wet
Degree is 30%, after being incubated 3 days, improve in hermetic container temperature be 55 DEG C, be incubated 5 days；After Pyrusussuriensis rots deliquescing, use pestle
Smash to pieces, put into and the gauze that aperture is 1.0 μm carries out extruding filtration, collect Pyrusussuriensis water, by solid-to-liquid ratio 3:2, Pyrusussuriensis water is added
To standby mycete mixture, sterilization treatment 60min, collect sterilizing mould；The mould middle interpolation of sterilizing stating gained then up mixes
The dry ice of compound quality 7%, be uniformly mixed by its cooling process 2h, cooling process after, at-20 DEG C freezing processing 3～
5h, after freezing processing completes, is placed in temperature by frozen material and is-30 DEG C, and pressure is under 5.2Pa, is dried 2h；The most to be dried complete
After, dried object jet mill is pulverized, after pulverizing, the ground product of gained is put in vial, and with liquid nitrogen by glass
After glass bottle freezing 2h, then milling with mill, thing of milling is placed to room temperature, i.e. prepares a kind of food preservative.
The food preservative present invention prepared is put in spray gun, and control spray gun pressure is 2KPa, and spray amount is 5g/m3,
By its even spraying in closed environment,.Make it in acid condition, by the antibacterial in closed environment and other microorganisms
Inactivation, thus reach fresh-keeping effect.This food preservative safety and environmental protection, nontoxic, to human body fanout free region, antibacterial spectrum after using
Property is good, and efficiency time is long, good antimicrobial effect.
Claims (1)
1. the preparation method of a food preservative, it is characterised in that concrete preparation process is:
(1) count by weight, choose 15～30 parts of agar, 5～10 parts of glycerol, 5～10 parts of glucoses, 10～15 parts of peptones
With 35～65 portions of steamed beef soup, it is uniformly mixed under 80～120r/min, and is placed on oscillation treatment 1～2h in shaking table,
It is prepared into mixed liquor；
(2) weigh 0.8～1.0kg steamed bread, it is cut into small pieces with side tool, put in container, in container, add container volume
The mixed liquor of 1/3, is placed at shady and cool ventilation 1～2 day after stirring mixing, and being subsequently moved within temperature is 24～26 DEG C, and humidity is
Preserve 3～5 days under conditions of 45～60% so that it is the most mouldy, after mycete length to 10～15cm, collect mycete mixture, standby
With；
(3) take 6～8 uniform Pyrusussuriensiss, cut long 5cm on each Pyrusussuriensis surface with side tool, the fritter of wide 3cm, subsequently
Being put into by Pyrusussuriensis in hermetic container, the temperature controlled in hermetic container is 35～40 DEG C, and humidity is 25～30%, is incubated 2～3 days
After, improve in hermetic container temperature be 45～55 DEG C, be incubated 3～5 days；
(4) after Pyrusussuriensis rots deliquescing, smash to pieces with pestle, put into and the gauze that aperture is 0.8～1.0 μm carries out extruding filtration, receive
Ji Shanlishui, by solid-to-liquid ratio 3:2, adds in the mycete mixture collected to step (2) by Pyrusussuriensis water, sterilization treatment 50～
60min, collects sterilizing mould；
(5) to the mould middle interpolation mixture quality 5 of the sterilizing of above-mentioned gained～the dry ice of 7%, it is uniformly mixed and its cooling is processed
1～2h, after cooling processes, freezing processing 3～5h at-30～-20 DEG C, after freezing processing completes, frozen material is placed in temperature
For-50～-30 DEG C, pressure is under 1.3～5.2Pa, is dried 1～2h；
(6) to be dried complete after, dried object jet mill is pulverized, after pulverizing, the ground product of gained is put into glass
In Ping, and with liquid nitrogen by after freezing for vial 1～2h, then milling with mill, thing of will milling placement is to room temperature, the most prepared
A kind of food preservative.
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| CN201610502258.0A CN106173804A (en) | 2016-06-30 | 2016-06-30 | A kind of preparation method of food preservative |
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| CN201610502258.0A CN106173804A (en) | 2016-06-30 | 2016-06-30 | A kind of preparation method of food preservative |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040033299A1 (en) * | 2002-08-14 | 2004-02-19 | Simmons Paul L. | Food and beverage preservative |
| CN101268850A (en) * | 2008-04-21 | 2008-09-24 | 蒋玉英 | Natural food antiseptic agent, natural food antiseptic powder |
| CN102010884A (en) * | 2010-06-13 | 2011-04-13 | 浙江大学 | Antibacterial active matter as well as preparation method and application thereof |
| CN102232609A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Pectin hydrolysate natural food preservative and method for preparing same |
| CN102273715A (en) * | 2011-08-09 | 2011-12-14 | 四川高金食品股份有限公司 | Common lophatherum herb extract natural food preservative and preparation method thereof |
| CN105105279A (en) * | 2015-09-07 | 2015-12-02 | 王璐 | Food anti-mildew bactericide |
-
2016
- 2016-06-30 CN CN201610502258.0A patent/CN106173804A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040033299A1 (en) * | 2002-08-14 | 2004-02-19 | Simmons Paul L. | Food and beverage preservative |
| CN101268850A (en) * | 2008-04-21 | 2008-09-24 | 蒋玉英 | Natural food antiseptic agent, natural food antiseptic powder |
| CN102010884A (en) * | 2010-06-13 | 2011-04-13 | 浙江大学 | Antibacterial active matter as well as preparation method and application thereof |
| CN102232609A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Pectin hydrolysate natural food preservative and method for preparing same |
| CN102273715A (en) * | 2011-08-09 | 2011-12-14 | 四川高金食品股份有限公司 | Common lophatherum herb extract natural food preservative and preparation method thereof |
| CN105105279A (en) * | 2015-09-07 | 2015-12-02 | 王璐 | Food anti-mildew bactericide |
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Application publication date: 20161207 |